KondiDoc: технологические расчеты в кондитерском производстве
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Creamy cream (in # 112, 113, 115, 116) → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Creamy cream (in # 112, 113, 115, 116) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 226.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 118.41 99.47 82.50 97.69 —/0.80 —/0.95 
Powdered sugar99.8563.15 63.06 —   —   99.80 63.02 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 47.36 35.05 8.57 4.06 44.56/11.39 21.10/5.39 
Vanilla powder99.851.17 1.17 —   —   99.80 1.17 
Total198.74 44.88 101.75 39.44 89.41 
Output in finished product86.0 194.96 44.0  99.81 38.7  87.71 
Mass fraction by dry matter194.96 51.2  99.81 45.0  87.71 
To the aqueous phase73.4  
List of recipes

Creamy cream (in # 112, 113, 115, 116) (basic recipe) included in recipes:

№116 Cake "Malyatko"recipe number 1
№112 Cake "Berry"recipe number 1
№115 Cake "Baby"recipe number 1
№113 Cake "Strawberry"recipe number 1

Recipe on Creamy cream (in # 112, 113, 115, 116) contained in handbooks:

calculations, forms, documents: