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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №065 Cream "Charlotte" on agar → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №065 Cream "Charlotte" on agar basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 386.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 171.22 143.83 82.50 141.26 —/0.80 —/1.37 
Granulated sugar99.85137.59 137.38 —   —   99.75 137.25 
Fresh whole milk the weight ratio of fat 3.2%12.0 82.55 9.91 3.20 2.64 —/4.70 —/3.88 
Chicken eggs [chicken egg] [2]27.0 12.23 3.30 11.99 1.47 0.73 0.090
Vanilla powder99.851.53 1.52 —   —   99.80 1.53 
Sign up—  0.61 —   —   —   —   —   
Agar (E406)85.0 0.18 0.15 —   —   —   —   
Total296.10 37.61 145.37 36.81 142.28 
Output in finished product75.0 289.88 36.8  142.32 36.0  139.29 
Mass fraction by dry matter289.88 49.1  142.32 48.1  139.29 
To the aqueous phase59.1  
List of recipes

№065 Cream "Charlotte" on agar (basic recipe) included in recipes:

№175 Cake "Orbit"No. 175
No. 347 Pastry "Tube" with cream, sprinkled with powdered sugarrecipe number 1
№177 Cake "Seagull"No. 177
№161 Cake "Puff with nuts"No. 161
№166 Cake "Zenith"No. 166
No. 402 Pastry "Air" with cream (double)recipe number 1
№070 Cake "Ruby"recipe number 1
№178 Cake "Carnations"No. 178
№403 Pastry "Air" with cream and jamrecipe number 1
№184 Cake "Serenade"No. 184
№393 Pastries "Moscow set"recipe number 1
No. 394 Small cakes "Jubilee set"recipe number 1
№482 Roll "Appetizing"recipe number 1
№404 Cake "Basket" with cream and jellyrecipe number 1
№401 Pastry "Basket" with cream and jamrecipe number 1
№071 Cake "Salute"recipe number 1
№185 Cake "Petrel"No. 185
№363 Almond cake with creamrecipe number 1
No. 397 Pastry "Biscuit" with whipped cream, glazed with lipstickrecipe number 1
№400 Puff tube cakerecipe number 1
№399 Pastry piece "Puff" ("Bows")recipe number 1
№174 "Airy-apricot" cakeNo. 174
№147 Cake "Lilac"No. 147
№398 Pastry "Choux tube"recipe number 1
№231 Cake "Night"No. 231
No. 396 Pastry "Sponge cake" with cream, glazed with lipstickrecipe number 1
No. 395 Biscuit-cream cake (diamonds, cubes, stripes)recipe number 1

Recipe on №065 Cream "Charlotte" on agar contained in handbooks:

calculations, forms, documents: