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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → Charlotte fruit cream (in No. 164) → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Charlotte fruit cream (in No. 164) the main

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 333.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 100.57 74.42 —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 99.08 83.23 82.50 81.74 —/0.80 —/0.79 
Granulated sugar99.8588.02 87.89 —   —   99.75 87.80 
Fresh whole milk the weight ratio of fat 3.2%12.0 58.68 7.04 3.20 1.88 —/4.70 —/2.76 
Chicken eggs [chicken egg] [2]27.0 15.65 4.22 11.99 1.88 0.73 0.11 
Sign up—  10.05 —   —   —   —   —   
Vanilla powder99.850.96 0.96 —   —   99.80 0.96 
Cognac or dessert wine—  0.38 —   —   —   —   —   
Total257.77 25.61 85.50 27.31 91.18 
Output in finished product74.7 249.42 24.8  82.73 26.4  88.23 
Mass fraction by dry matter249.42 33.2  82.73 35.4  88.23 
To the aqueous phase51.1  
List of recipes

Charlotte fruit cream (in No. 164) (the main) included in recipes:

№164 "Apple" cakeNo. 164

Recipe on Charlotte fruit cream (in No. 164) contained in handbooks:

calculations, forms, documents: