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All groups → All products → Cakes → Waffle cakes → Waffle cakes with fat filling → №234 "Rum" cake → No. 234 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №234 "Rum" cake No. 234

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 459.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85218.06 217.74 —   —   99.80 217.62 
Confectionery fat99.7 145.37 144.94 99.70 144.93 —   —   
Flour, premium85.5 108.29 92.59 1.09 1.18 1.59 1.72 
Cocoa powder [Skurikhin]95.0 13.18 12.52 15.00 1.98 2.00 0.26 
Raw egg yolk46.0 10.83 4.98 28.7043.11 —   —   
Sign up97.5 2.72 2.65 —   —   —   —   
Essence of rum—  1.66 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.54 0.27 —   —   —   —   
Salt96.5 0.54 0.52 —   —   —   —   
Tartrazine (E102)100.0 0.0040.004—   —   —   —   
Total476.21 32.88 151.20 47.75 219.60 
Output in finished product98.8 454.31 31.4  144.25 45.6  209.50 
Mass fraction by dry matter454.31 31.8  144.25 46.1  209.50 
To the aqueous phase97.4  
List of recipes

Recipe on №234 "Rum" cake contained in handbooks:

calculations, forms, documents: