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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → Charlotte raspberry cream (in # 320) → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Charlotte raspberry cream (in # 320) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 914.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 314.18 263.91 82.50 259.20 —/0.80 —/2.51 
Granulated sugar99.85241.78 241.42 —   —   99.75 241.18 
Fresh whole milk the weight ratio of fat 3.2%12.0 207.95 24.95 3.20 6.65 —/4.70 —/9.77 
Raspberry jam72.0 181.42 130.63 0.19 0.34 68.21 123.75 
Chicken eggs [chicken egg] [2]27.0 55.45 14.97 11.99 6.65 0.73 0.40 
Sign up99.853.05 3.04 —   —   99.80 3.04 
Wine—  1.22 —   —   —   20.00 0.24 
Total678.92 29.84 272.84 41.19 376.59 
Output in finished product71.8 656.83 28.9  263.96 39.8  364.34 
Mass fraction by dry matter656.83 40.2  263.96 55.5  364.34 
To the aqueous phase58.6  
List of recipes

Charlotte raspberry cream (in # 320) (basic recipe) included in recipes:

№320 Pastry "Tartlet" with raspberry jamrecipe number 1

Recipe on Charlotte raspberry cream (in # 320) contained in handbooks:

calculations, forms, documents: