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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №072 Cream "Charlotte" creamy nut → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №072 Cream "Charlotte" creamy nut basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 728.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85273.88 273.47 —   —   99.75 273.20 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 269.16 226.09 82.50 222.06 —/0.80 —/2.15 
Fresh whole milk the weight ratio of fat 3.2%12.0 182.59 21.91 3.20 5.84 —/4.70 —/8.58 
Chicken eggs [chicken egg] [2]27.0 48.69 13.15 11.99 5.84 0.73 0.36 
Walnut kernel (raw)94.0 36.86 34.65 45.20 16.66 4.20 1.55 
Sign up99.852.61 2.61 —   —   99.80 2.60 
Cognac or dessert wine—  1.04 —   —   —   —   —   
Total571.87 34.39 250.40 39.10 284.68 
Output in finished product75.4 548.99 33.0  240.38 37.5  273.29 
Mass fraction by dry matter548.99 43.8  240.38 49.8  273.29 
To the aqueous phase60.4  
List of recipes

№072 Cream "Charlotte" creamy nut (basic recipe) included in recipes:

# 261 Biscuit cake with nut cream (sliced)recipe number 1
№102 Cake "Nut"recipe number 2
№022 Cake "Primorsky"recipe number 1
№126 Cake "Chernivtsi"recipe number 1
№286 Chocolate-biscuit cakerecipe number 1
№179 Cake "Tbilisi"No. 179

Recipe on №072 Cream "Charlotte" creamy nut contained in handbooks:

calculations, forms, documents: