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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №069 Cream "Charlotte" on agar, chocolate → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №069 Cream "Charlotte" on agar, chocolate basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 868.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 462.87 388.81 82.50 381.87 —/0.80 —/3.70 
Granulated sugar99.85231.44 231.10 —   —   99.75 230.86 
Fresh whole milk the weight ratio of fat 3.2%12.0 140.01 16.80 3.20 4.48 —/4.70 —/6.58 
Cocoa powder [Skurikhin]95.0 46.28 43.97 15.00 6.94 2.00 0.93 
Chicken eggs [chicken egg] [2]27.0 20.58 5.56 11.99 2.47 0.73 0.15 
Sign up99.852.56 2.56 —   —   99.80 2.55 
Agar (E406)85.0 0.30 0.26 —   —   —   —   
Total689.05 45.58 395.76 27.78 241.17 
Output in finished product77.7 674.59 44.6  387.45 27.2  236.11 
Mass fraction by dry matter674.59 57.4  387.45 35.0  236.11 
To the aqueous phase54.9  
List of recipes

№069 Cream "Charlotte" on agar, chocolate (basic recipe) included in recipes:

№362 Cake "Pyramid"recipe number 1

Recipe on №069 Cream "Charlotte" on agar, chocolate contained in handbooks:

calculations, forms, documents: