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All groups → All products → Cakes → Waffle cakes → No. 376 Pastry "Wafer" dairy → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 376 Pastry "Wafer" dairy recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 850 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85329.36 328.87 —   —   99.80 328.70 
Confectionery fat99.7 274.48 273.65 99.70 273.66 —   —   
Flour, premium85.5 180.31 154.16 1.09 1.97 1.59 2.87 
Whole milk powder95.0 82.34 78.22 24.74 20.37 —/38.90 —/32.03 
Chocolate glaze [Skurikhin]99.1 34.78 34.47 34.47 11.99 48.15 16.75 
Sign up46.0 18.03 8.29 28.7045.18 —   —   
Vanilla powder99.854.11 4.11 —   —   99.80 4.10 
Baking soda (E500(ii))50.0 0.90 0.45 —   —   —   —   
Salt96.5 0.90 0.87 —   —   —   —   
Total883.10 36.84 313.17 43.91 373.24 
Output in finished product98.9 840.71 35.1  298.14 41.8  355.32 
Mass fraction by dry matter840.71 35.5  298.14 42.3  355.32 
To the aqueous phase97.5  
List of recipes

Recipe on No. 376 Pastry "Wafer" dairy contained in handbooks:

calculations, forms, documents: