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Creamy custard → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Creamy custard Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 970.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 355.75 96.05 11.98842.65 0.73 2.60 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 317.64 266.82 82.50 262.05 —/0.80 —/2.54 
Granulated sugar99.85231.24 230.89 —   —   99.75 230.66 
Fresh whole milk the weight ratio of fat 3.2%12.0 160.73 19.29 3.20 5.14 —/4.70 —/7.55 
Powdered sugar99.8570.48 70.37 —   —   99.80 70.34 
Sign up85.5 46.37 39.65 1.09 0.51 1.59 0.74 
Vanillin—  0.51 —   —   —   —   —   
Sorbic acid (E200)—  0.20 —   —   —   —   —   
Total723.07 31.97 310.35 32.03 310.90 
Output in finished product73.0 708.61 31.3  304.14 31.4  304.68 
Mass fraction by dry matter708.61 42.9  304.14 43.0  304.68 
To the aqueous phase53.8  
List of recipes

Creamy custard (Recipe No. 1) included in recipes:

Napoleon cake [Voskresensk]Recipe No. 1

calculations, forms, documents: