KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Finishing semi-finished products → Protein creams and others → No. 082 Custard cream → Recipe number 2 (!) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 082 Custard cream Recipe number 2 (!)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 716.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up12.0 532.75 63.93 3.20 17.05 —/4.70 —/25.04 
Granulated sugar99.85276.82 276.41 —   —   99.75 276.13 
Chicken eggs [chicken egg] [2]27.0 107.25 28.96 11.99 12.86 0.73 0.78 
Flour, premium85.5 65.29 55.82 1.09 0.71 1.59 1.04 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 17.64 14.82 82.50 14.55 —/0.80 —/0.14 
Sign up99.850.17 0.17 —   —   99.80 0.17 
Cognac or dessert wine—  0.069—   —   —   —   —   
Total440.10 6.30 45.17 41.09 294.49 
Output in finished product60.0 430.02 6.2  44.14 40.1  287.75 
Mass fraction by dry matter430.02 10.3  44.14 66.9  287.75 
To the aqueous phase50.1  
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