KondiDoc: технологические расчеты в кондитерском производстве
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Curd cream (in No. 101, 156) → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Curd cream (in No. 101, 156) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 944.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up39.0 436.73 170.33 18.47 80.66 —/2.87 —/12.53 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 262.04 220.11 82.50 216.18 —/0.80 —/2.10 
Granulated sugar99.85262.04 261.65 —   —   99.75 261.38 
Vanilla powder99.853.49 3.48 —   —   99.80 3.48 
Total655.57 31.42 296.84 29.04 274.37 
Output in finished product68.0 642.46 30.8  290.90 28.5  268.88 
Mass fraction by dry matter642.46 45.3  290.90 41.9  268.88 
To the aqueous phase47.1  
List of recipes

Curd cream (in No. 101, 156) (basic recipe) included in recipes:

№101 Cake "Narcissus"recipe number 1
№156 Cake "Curd with candied fruits"No. 156

Recipe on Curd cream (in No. 101, 156) contained in handbooks:

calculations, forms, documents: