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All groups → All semi-finished products → Baked semi-finished products → Sheet wafers → No. 042 Sheet wafers → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 042 Sheet wafers basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 907.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 1106.70 946.23 1.09 12.06 1.59 17.60 
Raw egg yolk46.0 110.67 50.91 28.70431.77 —   —   
Baking soda (E500(ii))50.0 5.53 2.77 —   —   —   —   
Salt96.5 5.53 5.34 —   —   —   —   
Total1005.24 4.83 43.83 1.94 17.60 
Output in finished product97.5 884.62 4.3  38.57 1.7  15.49 
Mass fraction by dry matter884.62 4.4  38.57 1.8  15.49 
To the aqueous phase41.2  
List of recipes

No. 042 Sheet wafers (basic recipe) included in recipes:

No. 377 Praline waffle cakerecipe number 1
№378 Fruit cake "Waffle"recipe number 1
№248 Cake "Chocolate-waffle"No. 248
№234 "Rum" cakeNo. 234
No. 244 Milk-waffle cakeNo. 244
№251 Cake "Chocolate-praline"No. 251
№233 Cake "Cooling"No. 233
No. 376 Pastry "Wafer" dairyrecipe number 1
№241 Cake "Tambovsky"No. 241
№258 Cake "Aslanbob"No. 258
№235 Cake "Sport"No. 235
# 256 Cake "Yerevan"No. 256
№237 Cake "Northern"No. 237
No. 239 Cake "Coffee and milk glazed"No. 239
№249 Cake "Peanuts"No. 249
№232 Cake "Surprise"No. 232
№252 Cake "Chocolate-coffee"No. 252
№250 Cake "Chocolate-praline with nuts"No. 250
№253 Cake "Eastern fairy tale"No. 253
№236 Cake "Polar"No. 236
№255 Cake "Palanga"No. 255
№238 Cake "Coffee and milk"No. 238
№240 "Hazelnut" cakeNo. 240
№379 Pastry "Wafer", glazed with chocolate glazerecipe number 1
№247 Cake "Chocolate-lemon"No. 247

Recipe on No. 042 Sheet wafers contained in handbooks:

calculations, forms, documents: