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All groups → All semi-finished products → Finishing semi-finished products → Protein creams and others → No. 082 Custard cream → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 082 Custard cream basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 145.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up12.0 108.45 13.01 3.20 3.47 —/4.70 —/5.10 
Granulated sugar99.8556.35 56.27 —   —   99.75 56.21 
Chicken eggs [chicken egg] [2]27.0 21.83 5.89 11.99 2.62 0.73 0.16 
Flour, premium85.5 13.29 11.36 1.09 0.14 1.59 0.21 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 3.59 3.02 82.50 2.96 —/0.80 —/0.030
Sign up99.850.0350.035—   —   99.80 0.030
Cognac or dessert wine—  0.014—   —   —   —   —   
Total89.59 6.30 9.19 41.08 59.94 
Output in finished product60.0 87.54 6.2  8.98 40.1  58.57 
Mass fraction by dry matter87.54 10.3  8.98 66.9  58.57 
To the aqueous phase50.1  
List of recipes

No. 082 Custard cream (basic recipe) included in recipes:

№338 Pastry "Shell"recipe number 1
№332 Pastry "Tubules" and "Muftochki" with creamrecipe number 2
# 328 Puff pastry with custard (sliced)recipe number 1
№340 Pastry "Tube" with custardrecipe number 1
№326 Puff pastry with cream (sliced)recipe number 2
No. 350 Pastry "Custard ring" with custardrecipe number 1

Recipe on No. 082 Custard cream contained in handbooks:

calculations, forms, documents: