KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: Creamy fruit cream with cocoa (in No. 131) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 845.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up66.0 636.14 419.85 —   —   57.40 365.14 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 79.09 66.43 82.50 65.25 —/0.80 —/0.63 
Granulated sugar99.8548.70 48.63 —   —   99.75 48.58 
Cocoa powder [Skurikhin]95.0 42.41 40.29 15.00 6.36 2.00 0.85 
water—  25.39 —   —   —   —   —   
Sign up74.0 18.60 13.76 8.57 1.59 44.56/11.39 8.29/2.12 
Vanilla powder99.850.87 0.87 —   —   99.80 0.87 
Cognac or dessert wine—  0.28 —   —   —   —   —   
Total589.83 8.66 73.20 50.33 425.52 
Output in finished product69.2 585.02 8.6  72.60 49.9  422.05 
Mass fraction by dry matter585.02 12.4  72.60 72.1  422.05 
To the aqueous phase61.8