KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → No. 046 Creamy cream (basic) → Recipe No. 3 (1952 No. 18) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 046 Creamy cream (basic) Recipe No. 3 (1952 No. 18)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 963.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 510.76 429.04 82.50 421.38 —/0.80 —/4.09 
Powdered sugar99.85272.73 272.32 —   —   99.80 272.18 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 204.30 151.19 8.57 17.51 44.56/11.39 91.04/23.27 
Vanilla powder99.854.82 4.81 —   —   99.80 4.81 
Cognac or dessert wine—  1.73 —   —   —   —   —   
Total857.35 45.54 438.89 40.03 385.81 
Output in finished product86.2 830.93 44.1  425.37 38.8  373.92 
Mass fraction by dry matter830.93 51.2  425.37 45.0  373.92 
To the aqueous phase73.8  
List of recipes

calculations, forms, documents: