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All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → №058 Creamy chocolate cream → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №058 Creamy chocolate cream basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 716.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 350.83 294.70 82.50 289.43 —/0.80 —/2.81 
Granulated sugar99.85162.44 162.20 —   —   99.75 162.03 
water—  96.45 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 73.87 54.67 8.57 6.33 44.56/11.39 32.92/8.41 
Cocoa powder [Skurikhin]95.0 44.31 42.09 15.00 6.65 2.00 0.89 
Sign up99.851.66 1.66 —   —   99.80 1.66 
Cognac or dessert wine—  1.11 —   —   —   —   —   
Total555.31 42.19 302.41 28.57 204.79 
Output in finished product76.0 544.77 41.4  296.67 28.0  200.90 
Mass fraction by dry matter544.77 54.5  296.67 36.9  200.90 
To the aqueous phase53.9  
List of recipes

№058 Creamy chocolate cream (basic recipe) included in recipes:

№086 "Cranberry-blackcurrant" cakerecipe number 1
No. 027 "Sponge-cream" cake (by weight)recipe number 1
№214 Cake "Kazakhstan ear"No. 214
№017 Cake "Forget-me-not"recipe number 1
№169 Cake "Gossamer"No. 169
№182 Cake "Rakhat"No. 182
№134 Cake "Sunrise"No. 134
№023 Cake "Tiina"recipe number 1

Recipe on №058 Creamy chocolate cream contained in handbooks:

calculations, forms, documents: