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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №070 Cream "Charlotte" coffee → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №070 Cream "Charlotte" coffee basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 449.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 182.62 153.40 82.50 150.66 —/0.80 —/1.46 
Granulated sugar99.85175.17 174.91 —   —   99.75 174.73 
Fresh whole milk the weight ratio of fat 3.2%12.0 76.87 9.22 3.20 2.46 —/4.70 —/3.61 
water—  29.69 —   —   —   —   —   
Chicken eggs [chicken egg] [2]27.0 20.50 5.53 11.99 2.46 0.73 0.15 
Sign up96.0 3.99 3.83 14.40 0.57 2.80 0.11 
Vanilla powder99.851.82 1.82 —   —   99.80 1.82 
Cognac or dessert wine—  0.74 —   —   —   —   —   
Total348.73 34.74 156.15 40.07 180.11 
Output in finished product74.6 335.33 33.4  150.15 38.5  173.19 
Mass fraction by dry matter335.33 44.8  150.15 51.6  173.19 
To the aqueous phase60.2  
List of recipes

№070 Cream "Charlotte" coffee (basic recipe) included in recipes:

No. 274 Coffee cake (sliced)recipe number 1
№138 Cake "Ward"No. 138
№478 Roll "Saamo"recipe number 1
№203 Cake "Daina"No. 203
№136 Cake "Zarya"No. 136
№002 Cake "Coffee"recipe number 1
№111 Cake "Bendersky"recipe number 1
№018 Cake "Dream"recipe number 1

Recipe on №070 Cream "Charlotte" coffee contained in handbooks:

calculations, forms, documents: