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All groups → All products → Cakes → Waffle cakes → Wafer cakes with praline and other fillings → №257 "Vaveite" cake → No. 257 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №257 "Vaveite" cake No. 257

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 669.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 178.31 176.71 34.47 61.46 48.15 85.86 
Powdered sugar99.85169.59 169.33 —   —   99.80 169.25 
Roasted kernels97.5 152.58 148.77 52.00 79.34 1.00 1.53 
Flour, premium85.5 130.67 111.72 1.09 1.42 1.59 2.08 
Whole milk powder95.0 25.04 23.78 24.74 6.19 —/38.90 —/9.74 
Sign up96.0 20.60 19.77 14.40 2.97 2.80 0.58 
Melange27.0 19.60 5.29 11.9882.35 0.73 0.14 
Coconut oil100.0 16.55 16.55 100.00 16.55 —   —   
Cocoa-butter [cocoa butter]100.0 10.50 10.50 100.00 10.50 —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 8.07 6.78 82.50 6.66 —/0.80 —/0.060
Sign up50.0 0.65 0.33 —   —   —   —   
Salt96.5 0.65 0.63 —   —   —   —   
Phosphatide concentrates98.5 0.57 0.57 —   —   —   —   
Vanillin—  0.041—   —   —   —   —   
Total690.73 27.99 187.44 39.69 265.81 
Output in finished product98.3 658.27 26.7  178.63 37.8  253.32 
Mass fraction by dry matter658.27 27.1  178.63 38.5  253.32 
To the aqueous phase95.7  
List of recipes

Recipe on №257 "Vaveite" cake contained in handbooks:

calculations, forms, documents: