KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: №061 Cream "New" with condensed milk syrup

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 605.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 278.02 233.54 82.50 229.37 —/0.80 —/2.22 
Granulated sugar99.85221.29 220.96 —   —   99.75 220.74 
water—  81.98 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 43.22 31.98 8.57 3.70 44.56/11.39 19.26/4.92 
Vanilla powder99.852.46 2.46 —   —   99.80 2.46 
Sign up—  0.52 —   —   —   —   —   
Wine—  0.52 —   —   —   20.00 0.10 
Total488.94 38.52 233.07 40.85 247.20 
Output in finished product78.0 471.98 37.2  224.99 39.4  238.63 
Mass fraction by dry matter471.98 47.7  224.99 50.6  238.63 
To the aqueous phase64.2