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All groups → All products → Cakes → Waffle cakes → Waffle cakes with fat filling → №247 Cake "Chocolate-lemon" → No. 247 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №247 Cake "Chocolate-lemon" No. 247

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 80.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8531.41 31.37 —   —   99.80 31.35 
Confectionery fat99.7 20.94 20.88 99.70 20.88 —   —   
Chocolate glaze [Skurikhin]99.1 16.41 16.26 34.47 5.66 48.15 7.90 
Flour, premium85.5 16.01 13.69 1.09 0.17 1.59 0.25 
Raw egg yolk46.0 1.60 0.74 28.7040.46 —   —   
Sign up98.0 0.21 0.21 —   —   —   —   
Lemon essence—  0.21 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.0800.040—   —   —   —   
Salt96.5 0.0800.077—   —   —   —   
Total83.26 33.88 27.17 49.25 39.50 
Output in finished product99.0479.43 32.3  25.92 47.0  37.68 
Mass fraction by dry matter79.43 32.6  25.92 47.4  37.68 
To the aqueous phase98.0  
List of recipes

Recipe on №247 Cake "Chocolate-lemon" contained in handbooks:

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