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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №078 Cream "Charlotte" lemon → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №078 Cream "Charlotte" lemon basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 399 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 153.62 129.04 82.50 126.74 —/0.80 —/1.23 
Granulated sugar99.85136.46 136.26 —   —   99.75 136.12 
Fresh whole milk the weight ratio of fat 3.2%12.0 90.98 10.92 3.20 2.91 —/4.70 —/4.28 
Fresh lemons10.0 35.99 3.60 0.0800.0302.46 0.89 
Chicken eggs [chicken egg] [2]27.0 24.26 6.55 11.99 2.91 0.73 0.18 
Sign up99.851.49 1.49 —   —   99.80 1.49 
Cognac or dessert wine—  0.60 —   —   —   —   —   
Total287.85 33.23 132.59 35.65 142.26 
Output in finished product69.2 275.91 31.9  127.09 34.2  136.36 
Mass fraction by dry matter275.91 46.1  127.09 49.4  136.36 
To the aqueous phase52.5  
List of recipes

№078 Cream "Charlotte" lemon (basic recipe) included in recipes:

№014 Cake "Lemon"recipe number 1

Recipe on №078 Cream "Charlotte" lemon contained in handbooks:

calculations, forms, documents: