KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №061 Cream "New" → properly defined basic → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №061 Cream "New" properly defined basic

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 140.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 64.45 54.14 82.50 53.17 —/0.80 —/0.52 
Granulated sugar99.8555.71 55.62 —   —   99.75 55.57 
Fresh whole milk the weight ratio of fat 3.2%12.0 26.61 3.19 3.20 0.85 —/4.70 —/1.25 
Vanilla powder99.850.57 0.57 —   —   99.80 0.57 
Cognac—  0.12 —   —   —   —   —   
Sign up—  0.12 —   —   —   20.00 0.020
Total113.52 38.48 54.02 40.82 57.31 
Output in finished product77.9 109.41 37.1  52.06 39.3  55.24 
Mass fraction by dry matter109.41 47.6  52.06 50.5  55.24 
To the aqueous phase64.1  
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