KondiDoc: технологические расчеты в кондитерском производстве
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Creamy cream with chocolate glaze (in No. 186) → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Creamy cream with chocolate glaze (in No. 186) the main

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 80.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 22.57 18.96 82.50 18.62 —/0.80 —/0.18 
Chocolate glaze [Skurikhin]99.1 21.14 20.95 34.47 7.29 48.15 10.18 
Granulated sugar99.8513.90 13.88 —   —   99.75 13.87 
Cognac—  10.64 —   —   —   —   —   
water—  8.18 —   —   —   —   —   
Sign up74.0 5.31 3.93 8.57 0.46 44.56/11.39 2.37/0.60 
Vanillin—  0.006—   —   —   —   —   
Total57.72 32.88 26.37 33.58 26.93 
Output in finished product70.6 56.62 32.3  25.87 32.9  26.42 
Mass fraction by dry matter56.62 45.7  25.87 46.7  26.42 
To the aqueous phase52.9  
List of recipes

Creamy cream with chocolate glaze (in No. 186) (the main) included in recipes:

№186 Cake "Aadam"No. 186

Recipe on Creamy cream with chocolate glaze (in No. 186) contained in handbooks:

calculations, forms, documents: