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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → Charlotte cream (at # 192) → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Charlotte cream (at # 192) the main

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 112.9 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	84.0	47.16	39.61	82.50	38.91	—/0.80	—/0.38
Granulated sugar	99.85	39.20	39.14	—	—	99.75	39.10
water	—	13.45	—	—	—	—	—
Chicken eggs [chicken egg] [2]	27.0	7.33	1.98	11.99	0.88	0.73	0.050
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	7.17	5.30	8.57	0.61	44.56/11.39	3.19/0.82
Sign up	—	0.57	—	—	—	—	—
Vanilla powder	99.85	0.46	0.46	—	—	99.80	0.46
Total			86.49	35.78	40.40	38.60	43.58
Output in finished product	75.0		84.68	35.0	39.55	37.8	42.67
Mass fraction by dry matter			84.68	46.7	39.55	50.4	42.67
To the aqueous phase						60.2

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

List of recipes

Charlotte cream (at # 192) (the main) included in recipes:

№192 Cake "Khreshchatyk"

No. 192

Calculation of the mass fraction of sugar and fat: Charlotte cream (at # 192) the main

Charlotte cream (at # 192) (the main) included in recipes:

Recipe on Charlotte cream (at # 192) contained in handbooks:

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