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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → Cream Charlotte Chocolate Cake Penguin → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cream Charlotte Chocolate Cake Penguin basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 135.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 42.32 35.55 82.50 34.91 —/0.80 —/0.34 
Granulated sugar99.8537.59 37.54 —   —   99.75 37.50 
Cocoa powder [Skurikhin]95.0 35.21 33.45 15.00 5.28 2.00 0.70 
Fresh whole milk the weight ratio of fat 3.2%12.0 25.06 3.01 3.20 0.80 —/4.70 —/1.18 
Chicken eggs [chicken egg] [2]27.0 6.68 1.80 11.99 0.80 0.73 0.050
Sign up99.850.41 0.41 —   —   99.80 0.41 
Cognac or dessert wine—  0.16 —   —   —   —   —   
Total111.76 30.89 41.79 29.31 39.65 
Output in finished product80.2 108.51 30.0  40.57 28.5  38.50 
Mass fraction by dry matter108.51 37.4  40.57 35.5  38.50 
To the aqueous phase59.0  
List of recipes

Cream Charlotte Chocolate Cake Penguin (basic recipe) included in recipes:

№042 Cake "Penguin"recipe number 1

Recipe on Cream Charlotte Chocolate Cake Penguin contained in handbooks:

calculations, forms, documents: