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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №081 Cream "Charlotte" fruit → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №081 Cream "Charlotte" fruit basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 849.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up72.0 341.08 245.58 —   —   71.60 244.21 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 216.02 181.46 82.50 178.22 —/0.80 —/1.73 
Granulated sugar99.85191.90 191.62 —   —   99.75 191.42 
Fresh whole milk the weight ratio of fat 3.2%12.0 127.94 15.35 3.20 4.09 —/4.70 —/6.01 
Chicken eggs [chicken egg] [2]27.0 34.12 9.21 11.99 4.09 0.73 0.25 
Sign up99.852.10 2.09 —   —   99.80 2.10 
Cognac or dessert wine—  0.84 —   —   —   —   —   
Total645.31 21.95 186.40 52.16 443.01 
Output in finished product73.8 626.78 21.3  181.05 50.7  430.29 
Mass fraction by dry matter626.78 28.9  181.05 68.7  430.29 
To the aqueous phase65.9  
List of recipes

№081 Cream "Charlotte" fruit (basic recipe) included in recipes:

No. 475 Creamy fruit rollrecipe number 1

Recipe on №081 Cream "Charlotte" fruit contained in handbooks:

calculations, forms, documents: