KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → Charlotte cherry cream (at # 133) → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Charlotte cherry cream (at # 133) the main

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 429.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 147.67 124.04 82.50 121.83 —/0.80 —/1.18 
Granulated sugar99.85113.64 113.47 —   —   99.75 113.36 
Fresh whole milk the weight ratio of fat 3.2%12.0 97.74 11.73 3.20 3.13 —/4.70 —/4.59 
Cherry jam72.0 86.23 62.08 —   —   —   —   
Chicken eggs [chicken egg] [2]27.0 26.06 7.04 11.99 3.12 0.73 0.19 
Sign up99.851.43 1.43 —   —   99.80 1.43 
Wine—  0.57 —   —   —   20.00 0.11 
Total319.79 29.83 128.08 27.68 118.84 
Output in finished product71.8 308.48 28.8  123.55 26.7  114.64 
Mass fraction by dry matter308.48 40.1  123.55 37.2  114.64 
To the aqueous phase48.7  
List of recipes

Charlotte cherry cream (at # 133) (the main) included in recipes:

№133 Sand-cherry cakeNo. 133

Recipe on Charlotte cherry cream (at # 133) contained in handbooks:

calculations, forms, documents: