INPUT

Crema Grasa (%) 47.5

Mezcla deseada de grasa (%) 21.6
Grasa de la leche (%) 0
Deseados sin grasa, sólidos lácteos (%) 9.7

Ingredientes para 100 g de mezcla Peso (gr) Grasa de leche (g)

Crema 45.47 21.60
Leche 26.83 0.00
Skim Milk Powder 5.30
Stabiliser 0.00
Emulsifier 0.00
Sacaraosa 14.6 -
Egg Yolks 7.8 -
TOTAL 100 22

MIX WEIGHT PRE HEATING (g) 1150

Weight (g) Of which milk fat (g)
Cream 523 248.40
Milk 309 0.00
Skim Milk Powder 61
Stabiliser 0
Emulsifier 0
Sugar 168 -
Egg Yolks 90 -
TOTAL 1150 248.40

Post-Heating Summary (%)

Total solids 55.3%
Not Fat Milk Solids 10.8%
Fat 24.0%
Sugar 16.2%
Egg yolk 4.3%
Stabiliser 0.0%
Emulsifier 0.0%
 CONSTANT
Leche Sólido-Sin Grasa% de crema y leche
Yema de huevo sólida (%)

Sólidos lácteos no grasos (g) Sólidos totales (g)

2.15 23.75
2.41 2.41
5.14 5.14
0.00
0.00
- 14.60
- 3.90
9.70 49.80

MIX WEIGHT POST HEATING (g)

Non Fat Milk Solids (g) Total Solids
24.71 273.11
27.77 27.77
59.07 59.07
0.00
0.00
- 167.90
- 44.85
111.55 572.70
0.09
0.5

1035
Total solids after reduction (%)
26.4%
2.7%
5.7%
0.0%
0.0%
16.2%
4.3%
55.3%
INPUT
Cream fat (%) 47.5
Desired Mix Fat (%) 21.6
Milk fat (%) 0
Desired Not Fat-Milk-Solids (%) 9.7

Ingredients for 100g mix Weight (g) Milk fat (g)

Cream 45.47 21.60
Milk 26.83 0.00
Skim Milk Powder 5.30
Stabiliser 0.00
Emulsifier 0.00
Sugar 14.6 -
Egg Yolks 7.8 -
TOTAL 100 22

MIX WEIGHT PRE HEATING (g) 1150

Weight (g)Of which milk fat (g)
Cream 523 248.40
Milk 309 0.00
Skim Milk Powder 61
Stabiliser 0
Emulsifier 0
Sugar 168 -
Egg Yolks 90 -
TOTAL 1150 248.40

Post-Heating Summary (%)

Total solids 55.3%
Not Fat Milk Solids 10.8%
Fat 24.0%
Sugar 16.2%
Egg yolk 4.3%
Stabiliser 0.0%
Emulsifier 0.0%
 CONSTANT
Milk Solids-Not-Fat % of cream and milk
Egg yolk solid (%)

Not Fat Milk Solids (g) Total Solids (g)

2.15 23.75
2.41 2.41
5.14 5.14
0.00
0.00
- 14.60
- 3.90
9.70 49.80

MIX WEIGHT POST HEATING (g)

Non Fat Milk Solids (g) Total Solids
24.71 273.11
27.77 27.77
59.07 59.07
0.00
0.00
- 167.90
- 44.85
111.55 572.70
0.09
0.5

1035
Total solids after reduction (%)
26.4%
2.7%
5.7%
0.0%
0.0%
16.2%
4.3%
55.3%