KondiDoc: технологические расчеты в кондитерском производстве
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Creamy protein cream (B No. 171) → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Creamy protein cream (B No. 171) the main

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 210.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8583.71 83.58 —   —   99.75 83.50 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 53.06 44.57 82.50 43.77 —/0.80 —/0.42 
Starch syrup78.0 41.85 32.65 0.30 0.13 42.75 17.89 
Water—  26.76 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 25.14 18.60 8.57 2.15 44.56/11.39 11.20/2.86 
Sign up12.0 14.64 1.76 —   —   0.9450.14 
Agar (E406)85.0 1.17 0.99 —   —   —   —   
Citric acid (E330)98.0 0.53 0.52 —   —   —   —   
Cognac—  0.42 —   —   —   —   —   
Vanillin—  0.084—   —   —   —   —   
Total182.67 21.83 46.05 54.46 114.86 
Output in finished product84.0 177.16 21.2  44.66 52.8  111.40 
Mass fraction by dry matter177.16 25.2  44.66 62.9  111.40 
To the aqueous phase76.8  
List of recipes

Creamy protein cream (B No. 171) (the main) included in recipes:

№171 Cake "Tatarstan"No. 171

Recipe on Creamy protein cream (B No. 171) contained in handbooks:

calculations, forms, documents: