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All groups → All products → Cakes → Waffle cakes → Wafer cakes with praline and other fillings → №258 Cake "Aslanbob" → No. 258 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №258 Cake "Aslanbob" No. 258

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 123.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8536.47 36.41 —   —   99.80 36.40 
Chocolate glaze [Skurikhin]99.1 35.35 35.03 34.47 12.19 48.15 17.02 
Flour, premium85.5 26.95 23.04 1.09 0.29 1.59 0.43 
Roasted peanut kernels97.5 21.05 20.52 52.00 10.95 1.00 0.21 
Cocoa-butter [cocoa butter]100.0 4.92 4.92 100.00 4.92 —   —   
Sign up84.0 3.11 2.61 82.50 2.57 —/0.80 —/0.020
Raw egg yolk46.0 2.70 1.24 28.7040.78 —   —   
Cocoa powder [Skurikhin]95.0 1.72 1.63 15.00 0.26 2.00 0.030
Whole milk powder95.0 1.10 1.04 24.74 0.27 —/38.90 —/0.43 
A crumb of sheet wafers (in No. 241, 242, 245)97.5 0.63 0.62 —   —   —   —   
Sign up40.0 0.34 0.14 —   —   —   —   
Baking soda (E500(ii))50.0 0.13 0.067—   —   —   —   
Salt96.5 0.13 0.13 —   —   —   —   
Total127.42 26.05 32.23 43.96 54.38 
Output in finished product98.2 121.43 24.8  30.71 41.9  51.82 
Mass fraction by dry matter121.43 25.3  30.71 42.7  51.82 
To the aqueous phase95.8  
List of recipes

Recipe on №258 Cake "Aslanbob" contained in handbooks:

calculations, forms, documents: