KondiDoc: технологические расчеты в кондитерском производстве
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Creamy cream (in No. 39) → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Creamy cream (in No. 39) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 167.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 86.79 72.90 82.50 71.60 —/0.80 —/0.69 
Powdered sugar99.8546.29 46.22 —   —   99.80 46.20 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 34.72 25.69 8.57 2.98 44.56/11.39 15.47/3.95 
Cherry liqueur40.0 2.03 0.81 —   —   —   —   
Vanilla powder99.850.87 0.87 —   —   99.80 0.87 
Total146.49 44.63 74.58 39.23 65.56 
Output in finished product86.0 143.71 43.8  73.16 38.5  64.32 
Mass fraction by dry matter143.71 50.9  73.16 44.8  64.32 
To the aqueous phase73.4  
List of recipes

Creamy cream (in No. 39) (basic recipe) included in recipes:

№039 Cake "Cherry"recipe number 1

Recipe on Creamy cream (in No. 39) contained in handbooks:

calculations, forms, documents: