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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → Charlotte cream (in # 112, 113, 114) → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Charlotte cream (in # 112, 113, 114) basic recipe

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 526 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	84.0	222.09	186.56	82.50	183.22	—/0.80	—/1.78
Granulated sugar	99.85	197.29	197.00	—	—	99.75	196.80
Fresh whole milk the weight ratio of fat 3.2%	12.0	131.53	15.78	3.20	4.21	—/4.70	—/6.18
Chicken eggs [chicken egg] [2]	27.0	35.08	9.47	11.99	4.21	0.73	0.26
Vanilla powder	99.85	2.16	2.15	—	—	99.80	2.16
Total			410.96	36.43	191.64	38.86	204.39
Output in finished product	75.0		394.50	35.0	183.96	37.3	196.20
Mass fraction by dry matter			394.50	46.6	183.96	49.7	196.20
To the aqueous phase						59.9

'classic' calculation from consumption'exact' calculation from composition

List of recipes

Charlotte cream (in # 112, 113, 114) (basic recipe) included in recipes:

	№112 Cake "Berry"	recipe number 2
	No. 114 Cake "Children"	recipe number 1
	№113 Cake "Strawberry"	recipe number 2

Calculation of the mass fraction of sugar and fat: Charlotte cream (in # 112, 113, 114) basic recipe

Charlotte cream (in # 112, 113, 114) (basic recipe) included in recipes:

Recipe on Charlotte cream (in # 112, 113, 114) contained in handbooks:

calculations, forms, documents: