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All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → Creamy cream on xylitol → Basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Creamy cream on xylitol Basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 63.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 26.40 22.17 82.50 21.78 —/0.80 —/0.21 
Xylitol (E967)98.0 24.28 23.79 —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 16.70 2.00 3.20 0.53 —/4.70 —/0.78 
Cognac—  2.23 —   —   —   —   —   
Total47.97 35.24 22.31 1.01 0.64 
Output in finished product72.4 45.84 33.7  21.32 1.0  0.61 
Mass fraction by dry matter45.84 46.5  21.32 1.3  0.61 
To the aqueous phase3.3  
List of recipes

Recipe on Creamy cream on xylitol contained in handbooks:

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