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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №062а Cream "New" chocolate → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №062а Cream "New" chocolate basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 687.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 300.32 252.27 82.50 247.76 —/0.80 —/2.40 
Granulated sugar99.85259.61 259.22 —   —   99.75 258.96 
Fresh whole milk the weight ratio of fat 3.2%12.0 124.02 14.88 3.20 3.97 —/4.70 —/5.83 
Cocoa powder [Skurikhin]95.0 34.11 32.41 15.00 5.12 2.00 0.68 
Vanilla powder99.852.65 2.65 —   —   99.80 2.64 
Sign up—  1.37 —   —   —   —   —   
Total561.43 37.37 256.85 38.94 267.63 
Output in finished product78.8 541.59 36.0  247.77 37.6  258.17 
Mass fraction by dry matter541.59 45.7  247.77 47.7  258.17 
To the aqueous phase63.9  
List of recipes

№062а Cream "New" chocolate (basic recipe) included in recipes:

Fairy Tale CakeRecipe No. 1
Tea CakeRecipe No. 2
Cake From the bottom of my heartRecipe No. 1
Cake Tenderness [Stupino]Recipe No. 1
Cake Bouquet of flowers [Pavlovsky Posad]Recipe No. 1
Tea CakeRecipe No. 3
Cake Delight [Stupino]Recipe No. 1
Cake Anniversary album [Stupino]Recipe No. 1
Cake Baby [Stupino]Recipe No. 1
Tea CakeRecipe No. 1

Recipe on №062а Cream "New" chocolate contained in handbooks:

calculations, forms, documents: