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
Filling with cream (in # 479) → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Filling with cream (in # 479) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 531.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.7 222.42 221.76 99.70 221.75 —   —   
Powdered sugar99.85222.42 222.09 —   —   99.80 221.98 
Dry cream96.0 88.97 85.41 42.00 37.37 —/30.20 —/26.87 
Vanilla essence—  0.56 —   —   —   —   —   
Total529.25 48.73 259.12 45.03 239.45 
Output in finished product99.04526.61 48.5  257.83 44.8  238.26 
Mass fraction by dry matter526.61 49.0  257.83 45.2  238.26 
To the aqueous phase97.9  
List of recipes

Filling with cream (in # 479) (basic recipe) included in recipes:

№479 Roll "Creamy"recipe number 1

Recipe on Filling with cream (in # 479) contained in handbooks:

calculations, forms, documents: