KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: No. 055 Creamy fruit cream Recipe number 2 (!)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 790.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up72.0 634.62 456.93 —   —   71.60 454.39 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 73.97 62.13 82.50 61.03 —/0.80 —/0.59 
Granulated sugar99.8545.55 45.48 —   —   99.75 45.44 
water—  23.75 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 17.39 12.87 8.57 1.49 44.56/11.39 7.75/1.98 
Sign up99.850.81 0.81 —   —   99.80 0.81 
Cognac or dessert wine—  0.26 —   —   —   —   —   
Total578.22 7.91 62.52 64.56 510.06 
Output in finished product72.6 573.61 7.8  62.02 64.0  505.99 
Mass fraction by dry matter573.61 10.8  62.02 88.2  505.99 
To the aqueous phase70.0