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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 482.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85273.71 273.30 —   —   99.75 273.03 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 93.44 78.49 82.50 77.09 —/0.80 —/0.75 
water—  79.90 —   —   —   —   —   
Cocoa-butter [cocoa butter]100.0 46.72 46.72 100.00 46.72 —   —   
Starch syrup78.0 34.22 26.69 0.30 0.10 42.75 14.63 
Sign up40.0 11.67 4.67 —   —   —   —   
Cognac—  9.26 —   —   —   —   —   
Vanillin—  0.13 —   —   —   —   —   
Total429.85 25.70 123.91 59.77 288.15 
Output in finished product87.6 422.32 25.3  121.74 58.7  283.10 
Mass fraction by dry matter422.32 28.8  121.74 67.0  283.10 
To the aqueous phase82.6  
List of recipes

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

№183 "Chicken-Ryaba"Housing
№183 "Chicken-Ryaba"No. 183

Recipe on Creamy cream (in candy) contained in handbooks:

calculations, forms, documents: