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All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → No. 054 Creamy fruit cream → on 61m cream with jam 66cc → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 054 Creamy fruit cream on 61m cream with jam 66cc

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 330.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up66.0 165.81 109.44 —   —   57.40 95.17 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 76.18 64.00 82.50 62.85 —/0.80 —/0.61 
Granulated sugar99.8565.85 65.75 —   —   99.75 65.69 
Fresh whole milk the weight ratio of fat 3.2%12.0 31.46 3.78 3.20 1.01 —/4.70 —/1.48 
Vanilla powder99.850.67 0.67 —   —   99.80 0.67 
Sign up—  0.14 —   —   —   —   —   
Wine—  0.14 —   —   —   20.00 0.030
Total243.63 19.33 63.86 49.32 162.92 
Output in finished product72.0 237.82 18.9  62.34 48.1  159.03 
Mass fraction by dry matter237.82 26.2  62.34 66.9  159.03 
To the aqueous phase63.2  
List of recipes

No. 054 Creamy fruit cream (on 61m cream with jam 66cc) included in recipes:

Cake Gift of the summer (figured) [Pavlovsky Posad]Recipe No. 1
Cake Pavlovsky Posad patterns [Pavlovsky Posad]Recipe No. 1

calculations, forms, documents: