KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → No. 054 Creamy fruit cream → Recipe number 2 (!) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 054 Creamy fruit cream Recipe number 2 (!)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 290.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up69.0 145.73 100.56 —   —   67.00 97.64 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 67.94 57.07 82.50 56.05 —/0.80 —/0.54 
Granulated sugar99.8541.84 41.78 —   —   99.75 41.74 
water—  21.81 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 15.98 11.82 8.57 1.37 44.56/11.39 7.12/1.82 
Sign up99.850.75 0.75 —   —   99.80 0.75 
Cognac or dessert wine—  0.24 —   —   —   —   —   
Total211.97 19.78 57.42 51.25 148.78 
Output in finished product72.0 209.02 19.5  56.62 50.5  146.71 
Mass fraction by dry matter209.02 27.1  56.62 70.2  146.71 
To the aqueous phase64.4  
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