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All groups → All products → Cakes → Waffle cakes → No. 377 Praline waffle cake → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 377 Praline waffle cake recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 531.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.0 399.12 395.13 37.70 150.47 42.60 170.03 
Flour, premium85.5 106.70 91.23 1.09 1.16 1.59 1.70 
Confectionery fat99.7 51.94 51.78 99.70 51.78 —   —   
Raw egg yolk46.0 10.67 4.91 28.7043.06 —   —   
Powdered sugar99.858.20 8.19 —   —   99.80 8.18 
Sign up50.0 0.53 0.27 —   —   —   —   
Salt96.5 0.53 0.51 —   —   —   —   
Total552.03 38.83 206.47 33.84 179.91 
Output in finished product98.8 525.53 37.0  196.56 32.2  171.27 
Mass fraction by dry matter525.53 37.4  196.56 32.6  171.27 
To the aqueous phase96.5  
List of recipes

Recipe on No. 377 Praline waffle cake contained in handbooks:

calculations, forms, documents: