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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №079 Cream "Charlotte" fruit → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №079 Cream "Charlotte" fruit basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 514.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up69.0 258.49 178.36 —   —   67.00 173.19 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 109.14 91.68 82.50 90.04 —/0.80 —/0.87 
Granulated sugar99.8596.95 96.81 —   —   99.75 96.71 
Fresh whole milk the weight ratio of fat 3.2%12.0 64.64 7.76 3.20 2.07 —/4.70 —/3.04 
Chicken eggs [chicken egg] [2]27.0 17.24 4.65 11.99 2.07 0.73 0.13 
Sign up99.851.06 1.06 —   —   99.80 1.06 
Cognac or dessert wine—  0.42 —   —   —   —   —   
Total380.31 18.29 94.18 53.14 273.63 
Output in finished product72.0 370.73 17.8  91.81 51.8  266.74 
Mass fraction by dry matter370.73 24.8  91.81 71.9  266.74 
To the aqueous phase64.9  
List of recipes

Recipe on №079 Cream "Charlotte" fruit contained in handbooks:

calculations, forms, documents: