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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №059 Cream "Charlotte" (main) → Buteykis (1976) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №059 Cream "Charlotte" (main) Buteykis (1976)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 422.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 176.77 148.49 82.50 145.84 —/0.80 —/1.41 
Granulated sugar99.85153.94 153.70 —   —   99.75 153.56 
Whole milk12.0 102.76 12.33 3.50 3.60 4.70 4.83 
Chicken eggs [chicken egg] [2]27.0 27.49 7.42 11.99 3.30 0.73 0.20 
Vanilla powder99.851.69 1.69 —   —   99.80 1.69 
Sign up—  0.68 —   —   —   —   —   
Total323.64 36.12 152.74 38.12 161.20 
Output in finished product75.0 317.18 35.4  149.69 37.4  157.98 
Mass fraction by dry matter317.18 47.2  149.69 49.8  157.98 
To the aqueous phase59.9  
List of recipes

№059 Cream "Charlotte" (main) (Buteykis (1976)) included in recipes:

Pie "Nevsky"Recipe No. 2 (Buteykis 1976)

calculations, forms, documents: