KondiDoc: технологические расчеты в кондитерском производстве
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Cream of cream (268, 285, 293, 294, 295 ...) → Recipe No. 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cream of cream (268, 285, 293, 294, 295 ...) Recipe No. 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 307.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up30.0 173.34 52.00 20.00 34.67 —/4.00 —/6.93 
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 86.67 32.07 30.33 26.29 —/3.13 —/2.71 
Powdered sugar99.8552.00 51.92 —   —   99.80 51.90 
Vanilla powder99.852.17 2.16 —   —   99.80 2.17 
Total138.16 19.80 60.96 19.60 60.34 
Output in finished product44.0 135.40 19.4  59.74 19.2  59.13 
Mass fraction by dry matter135.40 44.1  59.74 43.7  59.13 
To the aqueous phase25.5  
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