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All groups → All products → Waffles → No. 215 Wafers Birch → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 215 Wafers Birch recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 452.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85183.04 182.77 —   —   99.75 182.58 
Flour, premium85.5 111.37 95.22 1.09 1.21 1.59 1.77 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 85.39 63.18 8.57 7.32 44.56/11.39 38.05/9.73 
Coconut oil100.0 53.13 53.13 100.00 53.13 —   —   
Starch syrup78.0 25.65 20.01 0.30 0.08042.75 10.97 
Sign up95.0 18.38 17.46 —   —   —   —   
Raw egg yolk46.0 7.80 3.59 28.7042.24 —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 7.03 5.90 82.50 5.80 —/0.80 —/0.060
Vegetable oil100.0 7.02 7.02 99.90 7.01 —   —   
Phosphatides98.5 1.71 1.68 —   —   —   —   
Sign up50.0 0.56 0.28 —   —   —   —   
Salt96.5 0.56 0.54 —   —   —   —   
Vanillin—  0.11 —   —   —   —   —   
Total450.77 16.97 76.79 52.97 239.73 
Output in finished product93.6 423.72 15.9  72.18 49.8  225.34 
Mass fraction by dry matter423.72 17.0  72.18 53.2  225.34 
To the aqueous phase88.6  
List of recipes

Recipe on No. 215 Wafers Birch contained in handbooks:

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