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
All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395) → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 887.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 408.09 342.80 82.50 336.67 —/0.80 —/3.26 
Granulated sugar99.85283.11 282.68 —   —   99.75 282.40 
Fresh whole milk the weight ratio of fat 3.2%12.0 188.74 22.65 3.20 6.04 —/4.70 —/8.87 
Chicken eggs [chicken egg] [2]27.0 50.33 13.59 11.99 6.03 0.73 0.37 
Cocoa powder [Skurikhin]95.0 47.61 45.23 15.00 7.14 2.00 0.95 
Sign up—  1.36 —   —   —   —   —   
Vanilla essence—  1.23 —   —   —   —   —   
Total706.95 40.09 355.88 32.85 291.60 
Output in finished product76.7 680.87 38.6  342.75 31.6  280.84 
Mass fraction by dry matter680.87 50.3  342.75 41.2  280.84 
To the aqueous phase57.6  
List of recipes

Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395) (basic recipe) included in recipes:

№177 Cake "Seagull"No. 177
№166 Cake "Zenith"No. 166
№184 Cake "Serenade"No. 184
№393 Pastries "Moscow set"recipe number 1
No. 394 Small cakes "Jubilee set"recipe number 1
№168 Cake "Yaroslavna"No. 168
№231 Cake "Night"No. 231
No. 395 Biscuit-cream cake (diamonds, cubes, stripes)recipe number 1

Recipe on Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395) contained in handbooks:

calculations, forms, documents: