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All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → №056 Creamy fruit cream → Recipe number 2 (!) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №056 Creamy fruit cream Recipe number 2 (!)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 772.8 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	72.0	387.95	279.33	—	—	71.60	277.77
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	180.87	151.93	82.50	149.22	—/0.80	—/1.45
Granulated sugar	99.85	111.38	111.21	—	—	99.75	111.10
water	—	58.06	—	—	—	—	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	42.53	31.47	8.57	3.64	44.56/11.39	18.95/4.84
Sign up	99.85	1.99	1.99	—	—	99.80	1.99
Cognac or dessert wine	—	0.64	—	—	—	—	—
Total			575.93	19.78	152.86	53.56	413.90
Output in finished product	73.5		568.01	19.5	150.76	52.8	408.21
Mass fraction by dry matter			568.01	26.5	150.76	71.9	408.21
To the aqueous phase						66.6

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

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Calculation of the mass fraction of sugar and fat: №056 Creamy fruit cream Recipe number 2 (!)

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