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Creamy fruit cream with cocoa (in No. 478b) → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Creamy fruit cream with cocoa (in No. 478b) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 407.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up66.0 306.86 202.53 —   —   57.40 176.14 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 42.74 35.90 82.50 35.26 —/0.80 —/0.34 
Powdered sugar99.8522.80 22.76 —   —   99.80 22.75 
Cocoa powder [Skurikhin]95.0 20.46 19.43 15.00 3.07 2.00 0.41 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 17.10 12.65 8.57 1.47 44.56/11.39 7.62/1.95 
Sign up99.850.42 0.42 —   —   99.80 0.42 
Cognac or dessert wine—  0.14 —   —   —   —   —   
Total293.69 9.76 39.80 51.21 208.83 
Output in finished product71.4 291.17 9.7  39.46 50.8  207.04 
Mass fraction by dry matter291.17 13.6  39.46 71.1  207.04 
To the aqueous phase64.0  
List of recipes

Creamy fruit cream with cocoa (in No. 478b) (basic recipe) included in recipes:

№478 Roll "Saamo"recipe No. 3

Recipe on Creamy fruit cream with cocoa (in No. 478b) contained in handbooks:

calculations, forms, documents: