KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sets of sweets → №294 (03) Sweets "Milk liqueur with cream finishing" → Basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №294 (03) Sweets "Milk liqueur with cream finishing" Basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 412.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85231.16 230.81 —   —   99.75 230.58 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 89.06 65.91 8.57 7.63 44.56/11.39 39.69/10.14 
Pasteurized milk the weight ratio of fat 3.2%11.5 53.35 6.13 3.20 1.71 —/4.70 —/2.51 
Starch syrup78.0 37.39 29.17 0.30 0.11 42.75 15.98 
Chocolate glaze [Skurikhin]99.1 34.91 34.60 34.47 12.03 48.15 16.81 
Sign up—  11.08 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 8.81 7.40 82.50 7.27 —/0.80 —/0.070
water—  7.78 —   —   —   —   —   
Cocoa-butter [cocoa butter]100.0 5.66 5.66 100.00 5.66 —   —   
Dried hazelnut kernel96.0 2.39 2.30 60.10 1.44 —   —   
Sign up99.850.48 0.48 —   —   99.80 0.48 
Vanillin—  0.10 —   —   —   —   —   
Total382.45 8.70 35.85 75.65 311.81 
Output in finished product87.7 361.41 8.2  33.88 71.5  294.66 
Mass fraction by dry matter361.41 9.4  33.88 81.5  294.66 
To the aqueous phase85.3  
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