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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → Charlotte chocolate cream (at # 167) → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Charlotte chocolate cream (at # 167) the main

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 826.7 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	84.0	312.25	262.29	82.50	257.61	—/0.80	—/2.50
Granulated sugar	99.85	302.84	302.39	—	—	99.75	302.08
Fresh whole milk the weight ratio of fat 3.2%	12.0	201.90	24.23	3.20	6.46	—/4.70	—/9.49
Chicken eggs [chicken egg] [2]	27.0	53.84	14.54	11.99	6.46	0.73	0.39
Cocoa powder [Skurikhin]	95.0	52.04	49.44	15.00	7.81	2.00	1.04
Sign up	99.85	1.16	1.16	—	—	99.80	1.16
Total			654.04	33.67	278.34	37.80	312.46
Output in finished product	76.0		628.29	32.3	267.38	36.3	300.16
Mass fraction by dry matter			628.29	42.6	267.38	47.8	300.16
To the aqueous phase						60.2

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

List of recipes

Charlotte chocolate cream (at # 167) (the main) included in recipes:

	№167 Cake "Day and Night"	No. 167
	№167 Cake "Day and Night"	No. 167a

Recipe on Charlotte chocolate cream (at # 167) contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.

Calculation of the mass fraction of sugar and fat: Charlotte chocolate cream (at # 167) the main

Charlotte chocolate cream (at # 167) (the main) included in recipes:

Recipe on Charlotte chocolate cream (at # 167) contained in handbooks:

calculations, forms, documents: