KondiDoc: технологические расчеты в кондитерском производстве
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Creamy cream (in the Diplomant) → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Creamy cream (in the Diplomant) Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 602.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 313.46 263.31 82.50 258.60 —/0.80 —/2.51 
Granulated sugar99.85148.25 148.03 —   —   99.75 147.88 
Fresh whole milk the weight ratio of fat 3.2%12.0 141.62 16.99 3.20 4.53 —/4.70 —/6.66 
Potato starch80.0 51.69 41.35 —   —   0.90 0.47 
Wine-alcohol composition—  15.36 —   —   —   —   —   
Total469.68 43.68 263.13 25.62 154.31 
Output in finished product75.0 451.80 42.0  253.11 24.6  148.44 
Mass fraction by dry matter451.80 56.0  253.11 32.9  148.44 
To the aqueous phase49.7  
List of recipes

Creamy cream (in the Diplomant) (Recipe No. 1) included in recipes:

Cake Diploma [Serpukhov]Recipe No. 2

calculations, forms, documents: