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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → Charlotte chocolate cream without cognac (in # 114) → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Charlotte chocolate cream without cognac (in # 114) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 141.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 54.25 45.57 82.50 44.76 —/0.80 —/0.43 
Granulated sugar99.8552.64 52.56 —   —   99.75 52.51 
Fresh whole milk the weight ratio of fat 3.2%12.0 35.09 4.21 3.20 1.12 —/4.70 —/1.65 
Chicken eggs [chicken egg] [2]27.0 9.36 2.53 11.99 1.12 0.73 0.070
Cocoa powder [Skurikhin]95.0 6.83 6.49 15.00 1.02 2.00 0.14 
Sign up99.850.20 0.20 —   —   99.80 0.20 
Total111.56 33.89 48.02 38.30 54.27 
Output in finished product75.6 107.13 32.5  46.11 36.8  52.11 
Mass fraction by dry matter107.13 43.0  46.11 48.6  52.11 
To the aqueous phase60.1  
List of recipes

Charlotte chocolate cream without cognac (in # 114) (basic recipe) included in recipes:

No. 114 Cake "Children"recipe number 1

Recipe on Charlotte chocolate cream without cognac (in # 114) contained in handbooks:

calculations, forms, documents: