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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 condensed milk → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 054 Creamy fruit cream on 61m cream with condensed milk

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 187.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up69.0 94.28 65.05 —   —   67.00 63.17 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 43.32 36.39 82.50 35.74 —/0.80 —/0.35 
Granulated sugar99.8534.48 34.43 —   —   99.75 34.39 
water—  12.77 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 6.73 4.98 8.57 0.58 44.56/11.39 3.00/0.77 
Sign up99.850.38 0.38 —   —   99.80 0.38 
Cognac—  0.081—   —   —   —   —   
Wine—  0.081—   —   —   20.00 0.020
Total141.23 19.34 36.32 54.15 101.69 
Output in finished product73.5 138.03 18.9  35.50 52.9  99.39 
Mass fraction by dry matter138.03 25.7  35.50 72.0  99.39 
To the aqueous phase66.6  
List of recipes

No. 054 Creamy fruit cream (on 61m cream with condensed milk) included in recipes:

Narcissus cake [Zvenigorod]Recipe No. 1
Cherry cake [Zvenigorod]Recipe No. 1

calculations, forms, documents: