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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 153.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 84.05 70.60 82.50 69.34 —/0.80 —/0.67 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 51.38 38.02 8.57 4.40 44.56/11.39 22.89/5.85 
water—  9.86 —   —   —   —   —   
Raw egg yolk46.0 9.36 4.30 28.7042.69 —   —   
Vanillin—  0.045—   —   —   —   —   
Total112.93 49.73 76.43 17.65 27.13 
Output in finished product73.0 112.20 49.4  75.94 17.5  26.95 
Mass fraction by dry matter112.20 67.7  75.94 24.0  26.95 
To the aqueous phase39.4  
List of recipes

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

Cake Melody [Serpukhov]Recipe No. 1

calculations, forms, documents: