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 → №056 Creamy fruit cream → on 61m cream syrup with crg mol → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №056 Creamy fruit cream on 61m cream syrup with crg mol

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 206.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up72.0 103.87 74.78 —   —   71.60 74.37 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 47.72 40.09 82.50 39.37 —/0.80 —/0.38 
Granulated sugar99.8537.98 37.93 —   —   99.75 37.89 
water—  14.07 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 7.42 5.49 8.57 0.64 44.56/11.39 3.31/0.85 
Sign up99.850.42 0.42 —   —   99.80 0.42 
Cognac—  0.089—   —   —   —   —   
Wine—  0.089—   —   —   20.00 0.020
Total158.71 19.34 40.01 56.46 116.81 
Output in finished product75.0 155.18 18.9  39.12 55.2  114.21 
Mass fraction by dry matter155.18 25.2  39.12 73.6  114.21 
To the aqueous phase68.8  
List of recipes

№056 Creamy fruit cream (on 61m cream syrup with crg mol) included in recipes:

Spider web cake [Serpukhov] curlyRecipe No. 1
Thumbelina cakeRecipe No. 2

calculations, forms, documents: