KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → No. 063 Milk-sugar syrup → Recipe number 3 (!) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 063 Milk-sugar syrup Recipe number 3 (!)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 670.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85477.85 477.14 —   —   99.75 476.66 
Fresh whole milk the weight ratio of fat 3.2%12.0 228.27 27.39 3.20 7.30 —/4.70 —/10.73 
Total504.53 1.09 7.30 72.14 483.63 
Output in finished product73.0 489.39 1.1  7.08 70.0  469.12 
Mass fraction by dry matter489.39 1.4  7.08 95.9  469.12 
To the aqueous phase72.2  
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