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All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → No. 054 Creamy fruit cream → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 054 Creamy fruit cream basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 249.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up69.0 125.35 86.49 —   —   67.00 83.98 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 58.44 49.09 82.50 48.21 —/0.80 —/0.47 
Granulated sugar99.8535.99 35.93 —   —   99.75 35.90 
water—  18.76 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 13.74 10.17 8.57 1.18 44.56/11.39 6.12/1.56 
Sign up99.850.64 0.64 —   —   99.80 0.64 
Cognac or dessert wine—  0.21 —   —   —   —   —   
Total182.33 19.78 49.39 51.25 127.96 
Output in finished product72.0 179.78 19.5  48.70 50.5  126.17 
Mass fraction by dry matter179.78 27.1  48.70 70.2  126.17 
To the aqueous phase64.3  
List of recipes

No. 054 Creamy fruit cream (basic recipe) included in recipes:

№162 Cake "Puff-fruit"No. 162

Recipe on No. 054 Creamy fruit cream contained in handbooks:

calculations, forms, documents: