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All groups → All products → Cakes → Waffle cakes → Waffle cakes with fat filling → №233 Cake "Cooling" → No. 233 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №233 Cake "Cooling" No. 233

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 844.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85370.18 369.62 —   —   99.80 369.44 
Flour, premium85.5 282.01 241.12 1.09 3.07 1.59 4.48 
Confectionery fat99.7 246.80 246.06 99.70 246.06 —   —   
Raw egg yolk46.0 28.20 12.97 28.7048.09 —   —   
Citric acid (E330)98.0 3.68 3.60 —   —   —   —   
Sign up—  1.85 —   —   —   —   —   
Baking soda (E500(ii))50.0 1.41 0.71 —   —   —   —   
Salt96.5 1.41 1.36 —   —   —   —   
Crystalline menthol—  0.46 —   —   —   —   —   
Total875.44 30.46 257.22 44.28 373.92 
Output in finished product98.9 835.17 29.1  245.39 42.2  356.72 
Mass fraction by dry matter835.17 29.4  245.39 42.7  356.72 
To the aqueous phase97.5  
List of recipes

Recipe on №233 Cake "Cooling" contained in handbooks:

calculations, forms, documents: