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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №059 Cream "Charlotte" (main) → Recipe No. 2 (reduce losses, for a feast Potato 365) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №059 Cream "Charlotte" (main) Recipe No. 2 (reduce losses, for a feast Potato 365)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 672.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 283.79 238.39 82.50 234.13 —/0.80 —/2.27 
Granulated sugar99.85250.54 250.16 —   —   99.75 249.91 
Whole milk12.0 167.01 20.04 3.50 5.85 4.70 7.85 
Chicken eggs [chicken egg] [2]27.0 44.53 12.02 11.99 5.34 0.73 0.33 
Vanilla powder99.852.76 2.75 —   —   99.80 2.75 
Sign up—  1.10 —   —   —   —   —   
Total523.37 36.46 245.32 38.99 262.32 
Output in finished product75.0 504.60 35.2  236.52 37.6  252.91 
Mass fraction by dry matter504.60 46.9  236.52 50.1  252.91 
To the aqueous phase60.0  
List of recipes

№059 Cream "Charlotte" (main) (Recipe No. 2 (reduce losses, for a feast Potato 365)) included in recipes:

# 365 Pastry "Potato" sprinkledrecipe number 1

Recipe on №059 Cream "Charlotte" (main) contained in handbooks:

calculations, forms, documents: