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All groups → All products → Cakes → Waffle cakes → Waffle cakes with fat filling → №245 Cake "Bee" → No. 245 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №245 Cake "Bee" No. 245

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 309.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.7 87.04 86.78 99.70 86.78 —   —   
Flour, premium85.5 73.16 62.55 1.09 0.80 1.59 1.16 
Powdered sugar99.8550.54 50.46 —   —   99.80 50.44 
Skimmed milk powder95.0 47.73 45.35 1.00 0.48 —/52.60 —/25.11 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 35.10 29.48 82.50 28.96 —/0.80 —/0.28 
Sign up78.0 30.88 24.09 —   —   77.27 23.86 
Melange27.0 10.97 2.96 11.9881.32 0.73 0.080
A crumb of sheet wafers (in No. 241, 242, 245)97.5 1.71 1.67 —   —   —   —   
Cocoa powder [Skurikhin]95.0 1.71 1.63 15.00 0.26 2.00 0.030
Baking soda (E500(ii))50.0 0.37 0.18 —   —   —   —   
Sign up96.5 0.37 0.35 —   —   —   —   
Phosphatide concentrates98.5 0.32 0.32 —   —   —   —   
Total305.82 38.30 118.60 29.73 92.07 
Output in finished product94.8 293.59 36.8  113.86 28.5  88.39 
Mass fraction by dry matter293.59 38.8  113.86 30.1  88.39 
To the aqueous phase84.6  
List of recipes

Recipe on №245 Cake "Bee" contained in handbooks:

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