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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №067 Cream "Charlotte" chocolate → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №067 Cream "Charlotte" chocolate basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 96.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 37.01 31.09 82.50 30.53 —/0.80 —/0.30 
Granulated sugar99.8535.91 35.86 —   —   99.75 35.82 
Fresh whole milk the weight ratio of fat 3.2%12.0 23.94 2.87 3.20 0.77 —/4.70 —/1.13 
Chicken eggs [chicken egg] [2]27.0 6.38 1.72 11.99 0.76 0.73 0.050
Cocoa powder [Skurikhin]95.0 4.66 4.43 15.00 0.70 2.00 0.090
Sign up—  0.15 —   —   —   —   —   
Vanilla powder99.850.14 0.14 —   —   99.80 0.14 
Total76.11 33.84 32.76 38.25 37.03 
Output in finished product75.5 73.08 32.5  31.46 36.7  35.56 
Mass fraction by dry matter73.08 43.0  31.46 48.7  35.56 
To the aqueous phase60.0  
List of recipes

№067 Cream "Charlotte" chocolate (basic recipe) included in recipes:

№047 Cake "Relay"recipe number 1
No. 117 Cake "Abricotin"recipe number 2
No. 274 Coffee cake (sliced)recipe number 1
№118 Cake "Leningradsky"recipe number 2
№005 Cake "Fairy Tale"recipe number 1
№302 Pastry "Sand ring Hercules"recipe number 2
№296 Sugar rolls cakerecipe number 2
№314 Pastry "Basket" with cream and fruit from compoterecipe number 2
No. 117 Cake "Abricotin"recipe No. 3
№228 Cake "Novosibirsk"No. 228
№196 Cake "Punchy"No. 196
№217 Cake "October"No. 217
№046 Cake "Caprice"recipe number 1
№125 "Blackcurrant" cakerecipe number 1
№035 Cake "Chamomile"recipe number 1
No. 117 Cake "Abricotin"recipe number 1
No. 341 Pastry "Tube" with sprinklingrecipe number 2
№120 Cake "Leaf fall"recipe number 2
№103 "Walnut-biscuit" cakerecipe number 1
№059 Cake "Michurinsky"recipe number 2
№001 Biscuit-cream cakerecipe number 2 (Charlotte cream)
№022 Cake "Primorsky"recipe number 1
No. 269 Pastry "Special" (sliced)recipe number 1
№359 Pastry "Ideal" (sliced)recipe number 1
№079 Cake "Kalach"recipe number 1
№033 Cake "Moscow"recipe number 2
№007 Cake "Truffle"recipe number 1
№220 Cake "Manushak"No. 220
№229 Cake "Log"No. 229
№349 Pastry "Custard ring" with creamrecipe number 2
No. 267 Pastry "Biscuit", glazed with lipstick, with cream (sliced)recipe No. 3
№306 Pastry "Lela" (sliced)recipe number 1
№019 Cake "Carnation"recipe number 1
No. 270 Pastry "Ugolnichki" (sliced)recipe number 1
№002 Cake "Coffee"recipe number 1
№048 Cake "Aurora"recipe number 1
№179 Cake "Tbilisi"No. 179
№153 Cake "Vladimirsky"No. 153
№010 Cake "Sponge cake with cocoa"recipe number 2
№051 Cake "Cranberry"recipe number 1
# 317 Pastry "Korzinochka" with cream and fruit fillingrecipe No. 3
№190 Cake "Ideal"No. 190
№369 Cake "Surprise"recipe number 1
№003 Cake "Vanilla with mushroom"recipe number 1
№288 Pastry "Shortbread" with cream (sliced)recipe No. 5
№029 Cake "Agate"recipe number 2
№339 Pastry "Tube" with creamrecipe number 2
No. 264 Biscuit cake with chocolate cream (sliced)recipe number 1
№180 Cake "Kiev"No. 180
№013 Cake "Tourist"recipe number 1
№173 Cake "Flight"No. 173
№223 Cake "Nizhegorodsky"No. 223
№289 Pastry "Pesochny" with fruit filling and cream (sliced)recipe number 2
№211 Cake "Assorted"No. 211
№207 Cake "Snowdrop"No. 207a
№367 Pastry "Amateur"recipe number 1
№052 "Biscuit-apple" cakerecipe number 1
№219 Cake "Odessa Trojanda"No. 219
# 275 Biscuit cake with marmalade (sliced)recipe number 1
№034 Cake "Birch"recipe number 2
№478 Roll "Saamo"recipe number 2
№036 Cake "Astra"recipe number 2
№212 Cake "Kirovogradsky"No. 212
No. 260 Pastry "Biscuit", glazed with lipstick, with protein cream (sliced)recipe number 2
№123 Cake "Chestnut"recipe number 1

Recipe on №067 Cream "Charlotte" chocolate contained in handbooks:

calculations, forms, documents: