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All groups → All products → Cakes → Waffle cakes → Waffle cakes with fat filling → No. 244 Milk-waffle cake → No. 244 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 244 Milk-waffle cake No. 244

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 823.9 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	238.16	237.80	—	—	99.80	237.68
Confectionery fat	99.7	198.47	197.88	99.70	197.87	—	—
Flour, premium	85.5	174.57	149.26	1.09	1.90	1.59	2.78
Praline	99.0	168.38	166.69	37.70	63.48	42.60	71.73
Whole milk powder	95.0	59.54	56.56	24.74	14.73	—/38.90	—/23.16
Sign up	99.4	33.68	33.47	35.90	12.09	—	—
Raw egg yolk	46.0	17.46	8.03	28.704	5.01	—	—
Vanilla powder	99.85	2.98	2.97	—	—	99.80	2.97
Baking soda (E500(ii))	50.0	0.87	0.44	—	—	—	—
Salt	96.5	0.87	0.84	—	—	—	—
Total			853.95	35.82	295.08	40.08	330.21
Output in finished product	98.9		814.66	34.2	281.50	38.2	315.02
Mass fraction by dry matter			814.66	34.6	281.50	38.7	315.02
To the aqueous phase						97.2

'classic' calculation from consumption'exact' calculation from composition

List of recipes

Recipe on No. 244 Milk-waffle cake contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.

Calculation of the mass fraction of sugar and fat: No. 244 Milk-waffle cake No. 244

Recipe on No. 244 Milk-waffle cake contained in handbooks:

calculations, forms, documents: