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
Chocolate curd cream → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Chocolate curd cream Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 348.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 116.11 31.35 7.55 8.77 —/2.52 —/2.93 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 104.75 87.99 82.50 86.42 —/0.80 —/0.84 
Granulated sugar99.8596.07 95.92 —   —   99.75 95.83 
Fresh whole milk the weight ratio of fat 3.2%12.0 45.89 5.51 3.20 1.47 —/4.70 —/2.16 
Cocoa powder [Skurikhin]95.0 11.90 11.30 15.00 1.79 2.00 0.24 
Sign up99.850.93 0.93 —   —   99.80 0.93 
Cognac—  0.48 —   —   —   —   —   
Total233.00 28.22 98.45 28.91 100.85 
Output in finished product62.2 217.10 26.3  91.73 26.9  93.97 
Mass fraction by dry matter217.10 42.3  91.73 43.3  93.97 
To the aqueous phase41.6  
List of recipes

Chocolate curd cream (Recipe No. 1) included in recipes:

Herringbone cake [Kashira]Recipe No. 1

calculations, forms, documents: