KondiDoc: технологические расчеты в кондитерском производстве
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Creamy cream (in No. 183) → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Creamy cream (in No. 183) the main

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 357.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 167.70 140.87 82.50 138.35 —/0.80 —/1.34 
Granulated sugar99.85103.27 103.12 —   —   99.75 103.01 
water—  51.86 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 39.44 29.18 8.57 3.38 44.56/11.39 17.57/4.49 
Cognac—  1.77 —   —   —   —   —   
Sign up—  0.19 —   —   —   —   —   
Total273.17 39.67 141.73 34.81 124.37 
Output in finished product75.0 267.98 38.9  139.04 34.1  122.01 
Mass fraction by dry matter267.98 51.9  139.04 45.5  122.01 
To the aqueous phase57.7  
List of recipes

Creamy cream (in No. 183) (the main) included in recipes:

№183 Cake "Toomas"No. 183
Cake Black Prince [Serpukhov]Recipe No. 1

Recipe on Creamy cream (in No. 183) contained in handbooks:

calculations, forms, documents: