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All groups → All products → Cakes → Waffle cakes → Wafer cakes with praline and other fillings → # 254 Cake "Popular" → No. 254 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: # 254 Cake "Popular" No. 254

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 772 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85284.15 283.72 —   —   99.80 283.58 
Confectionery fat99.7 260.01 259.23 99.70 259.23 —   —   
Flour, premium85.5 175.93 150.42 1.09 1.92 1.59 2.80 
Chocolate glaze [Skurikhin]99.1 47.79 47.36 34.47 16.47 48.15 23.01 
Cocoa powder [Skurikhin]95.0 39.29 37.33 15.00 5.89 2.00 0.79 
Sign up95.0 15.11 14.36 24.74 3.74 —/38.90 —/5.88 
Melange27.0 13.27 3.58 11.9881.59 0.73 0.10 
Essence of rum—  1.80 —   —   —   —   —   
Vegetable oil100.0 1.03 1.03 99.90 1.03 —   —   
Baking soda (E500(ii))50.0 0.83 0.41 —   —   —   —   
Sign up96.5 0.83 0.80 —   —   —   —   
Phosphatide concentrates98.5 0.72 0.71 —   —   —   —   
Vanilla powder99.850.0120.012—   —   99.80 0.010
Total798.97 37.55 289.87 40.69 314.11 
Output in finished product98.7 762.22 35.8  276.54 38.8  299.66 
Mass fraction by dry matter762.22 36.3  276.54 39.3  299.66 
To the aqueous phase96.8  
List of recipes

Recipe on # 254 Cake "Popular" contained in handbooks:

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