KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → No. 049 Creamy coffee cream → Recipe number 2 (!) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 049 Creamy coffee cream Recipe number 2 (!)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 691 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 349.26 293.38 82.50 288.14 —/0.80 —/2.79 
Powdered sugar99.85139.70 139.50 —   —   99.80 139.42 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 139.70 103.38 8.57 11.97 44.56/11.39 62.25/15.91 
Granulated sugar99.8545.81 45.74 —   —   99.75 45.70 
water—  22.71 —   —   —   —   —   
Sign up99.853.49 3.49 —   —   99.80 3.48 
Natural roasted coffee96.0 3.05 2.93 14.40 0.44 2.80 0.090
Cognac or dessert wine—  2.33 —   —   —   —   —   
Total588.41 43.49 300.55 38.08 263.10 
Output in finished product83.4 576.09 42.6  294.26 37.3  257.59 
Mass fraction by dry matter576.09 51.1  294.26 44.7  257.59 
To the aqueous phase69.1  
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