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All groups → All products → Cakes → Waffle cakes → Wafer cakes with praline and other fillings → №252 Cake "Chocolate-coffee" → No. 252 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №252 Cake "Chocolate-coffee" No. 252

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 951.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85349.26 348.74 —   —   99.80 348.56 
Chocolate glaze [Skurikhin]99.1 235.57 233.45 34.47 81.20 48.15 113.43 
Roasted hazelnut kernel97.5 184.88 180.26 68.80 127.20 0.20 0.37 
Flour, premium85.5 169.74 145.13 1.09 1.85 1.59 2.70 
Confectionery fat99.7 38.80 38.68 99.70 38.68 —   —   
Sign up97.4 23.11 22.51 48.97 11.32 0.99 0.23 
Raw egg yolk46.0 16.97 7.81 28.7044.87 —   —   
Natural roasted coffee96.0 8.67 8.32 14.40 1.25 2.80 0.24 
Baking soda (E500(ii))50.0 0.85 0.42 —   —   —   —   
Salt96.5 0.85 0.82 —   —   —   —   
Total986.14 28.01 266.37 48.95 465.53 
Output in finished product98.8 939.80 26.7  253.85 46.6  443.65 
Mass fraction by dry matter939.80 27.0  253.85 47.2  443.65 
To the aqueous phase97.5  
List of recipes

Recipe on №252 Cake "Chocolate-coffee" contained in handbooks:

calculations, forms, documents: