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All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → No. 048 Creamy cream → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 048 Creamy cream basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 74.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 29.06 24.41 82.50 23.97 —/0.80 —/0.23 
Granulated sugar99.8521.65 21.62 —   —   99.75 21.60 
water—  17.95 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 6.63 4.91 8.57 0.57 44.56/11.39 2.95/0.76 
Cognac or dessert wine—  0.96 —   —   —   —   —   
Total50.93 32.81 24.54 33.68 25.19 
Output in finished product66.8 49.97 32.2  24.08 33.0  24.72 
Mass fraction by dry matter49.97 48.2  24.08 49.5  24.72 
To the aqueous phase49.9  
List of recipes

No. 048 Creamy cream (basic recipe) included in recipes:

No. 027 "Sponge-cream" cake (by weight)recipe number 1
Creamy curd cream (in No. 477)basic recipe
No. 476 Cream rollrecipe number 1
№477 Roll "Extra"recipe number 1

Recipe on No. 048 Creamy cream contained in handbooks:

calculations, forms, documents: