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Vanilla custard cream (No. 109, 340а, 350а) → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Vanilla custard cream (No. 109, 340а, 350а) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 320.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up12.0 111.36 13.36 3.20 3.56 —/4.70 —/5.23 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 103.96 87.33 82.50 85.77 —/0.80 —/0.83 
Granulated sugar99.8569.61 69.51 —   —   99.75 69.44 
Chicken eggs [chicken egg] [2]27.0 27.84 7.52 11.99 3.34 0.73 0.20 
Flour, premium85.5 21.58 18.45 1.09 0.24 1.59 0.34 
Sign up—  0.029—   —   —   —   —   
Total196.17 29.00 92.91 23.07 73.92 
Output in finished product60.0 192.24 28.4  91.05 22.6  72.44 
Mass fraction by dry matter192.24 47.4  91.05 37.7  72.44 
To the aqueous phase36.1  
List of recipes

Vanilla custard cream (No. 109, 340а, 350а) (basic recipe) included in recipes:

№340 Pastry "Tube" with custardrecipe number 2
No. 350 Pastry "Custard ring" with custardrecipe number 2
№109 Cake "Varazi"recipe number 1

Recipe on Vanilla custard cream (No. 109, 340а, 350а) contained in handbooks:

calculations, forms, documents: