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All groups → All products → Cakes → Waffle cakes → Wafer cakes with praline and other fillings → №250 Cake "Chocolate-praline with nuts" → No. 250 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №250 Cake "Chocolate-praline with nuts" No. 250

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 180.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.0 81.22 80.40 37.70 30.62 42.60 34.60 
Flour, premium85.5 35.97 30.76 1.09 0.39 1.59 0.57 
Chocolate glaze [Skurikhin]99.1 32.26 31.97 34.47 11.12 48.15 15.53 
Whole milk powder95.0 16.24 15.43 24.74 4.02 —/38.90 —/6.32 
Walnut kernel (dried)96.0 13.82 13.27 45.20 6.25 4.20 0.58 
Sign up99.7 12.18 12.15 99.70 12.14 —   —   
Raw egg yolk46.0 3.60 1.65 28.7041.03 —   —   
Baking soda (E500(ii))50.0 0.18 0.090—   —   —   —   
Salt96.5 0.18 0.17 —   —   —   —   
Total185.90 36.37 65.57 30.72 55.39 
Output in finished product98.3 177.16 34.7  62.49 29.3  52.79 
Mass fraction by dry matter177.16 35.3  62.49 29.8  52.79 
To the aqueous phase94.4  
List of recipes

Recipe on №250 Cake "Chocolate-praline with nuts" contained in handbooks:

calculations, forms, documents: