KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → Creamy cream on xylitol → Syrup → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Creamy cream on xylitol Syrup

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 691.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up98.0 454.64 445.55 —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 312.67 37.52 3.20 10.01 —/4.70 —/14.70 
Total483.07 1.45 10.01 1.38 9.56 
Output in finished product68.5 473.40 1.4  9.81 1.4  9.37 
Mass fraction by dry matter473.40 2.1  9.81 2.0  9.37 
To the aqueous phase4.2  
List of recipes

Creamy cream on xylitol (Syrup) included in recipes:

Creamy cream on xylitolBasic recipe

Recipe on Creamy cream on xylitol (Syrup) contained in handbooks:

calculations, forms, documents: