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Creamy fruit chocolate cream (with surfactants) → Basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Creamy fruit chocolate cream (with surfactants) Basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 262.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up69.0 169.95 117.26 —   —   67.00 113.87 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 53.21 44.69 82.50 43.90 —/0.80 —/0.43 
Cocoa powder [Skurikhin]95.0 36.83 34.98 15.00 5.52 2.00 0.74 
Integrated Nutritional Supplement emulsifier churning paste [3]52.0 4.98 2.59 25.00 1.25 27.00 1.34 
Vanilla powder99.851.71 1.71 —   —   99.80 1.71 
Sign up—  0.49 —   —   —   —   —   
Total201.24 19.33 50.67 45.00 117.94 
Output in finished product75.3 197.43 19.0  49.71 44.1  115.71 
Mass fraction by dry matter197.43 25.2  49.71 58.6  115.71 
To the aqueous phase64.1  
List of recipes

Creamy fruit chocolate cream (with surfactants) (Basic recipe) included in recipes:

Cake "Creamy Fruit"Basic recipe

Recipe on Creamy fruit chocolate cream (with surfactants) contained in handbooks:

calculations, forms, documents: