KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → No. 046 Creamy cream (basic) → Recipe number 2 (!) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 046 Creamy cream (basic) Recipe number 2 (!)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 336.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 175.55 147.46 82.50 144.83 —/0.80 —/1.40 
Powdered sugar99.8593.63 93.49 —   —   99.80 93.44 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 70.22 51.96 8.57 6.02 44.56/11.39 31.29/8.00 
Vanilla powder99.851.73 1.73 —   —   99.80 1.73 
Cognac or dessert wine—  0.59 —   —   —   —   —   
Total294.64 44.88 150.85 39.44 132.57 
Output in finished product86.0 289.05 44.0  147.99 38.7  130.05 
Mass fraction by dry matter289.05 51.2  147.99 45.0  130.05 
To the aqueous phase73.4  
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