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All groups → All products → Cakes → Waffle cakes → Wafer cakes with praline and other fillings → №259 Cake "Gulshen" → No. 259 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №259 Cake "Gulshen" No. 259

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 393.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85138.93 138.72 —   —   99.80 138.65 
Flour, premium85.5 65.26 55.80 1.09 0.71 1.59 1.04 
Chocolate glaze [Skurikhin]99.1 64.68 64.10 34.47 22.30 48.15 31.14 
Coconut oil100.0 44.56 44.56 100.00 44.56 —   —   
Roasted kernels97.5 43.84 42.75 52.00 22.80 1.00 0.44 
Sign up95.0 32.41 30.79 24.74 8.02 —/38.90 —/12.61 
Cocoa-butter [cocoa butter]100.0 22.68 22.68 100.00 22.68 —   —   
Cocoa powder [Skurikhin]95.0 5.43 5.16 15.00 0.81 2.00 0.11 
Melange27.0 4.92 1.33 11.9880.59 0.73 0.040
Vanilla essence—  0.53 —   —   —   —   —   
Sign up99.850.47 0.47 —   —   99.80 0.47 
Vegetable oil100.0 0.38 0.38 99.90 0.38 —   —   
Baking soda (E500(ii))50.0 0.31 0.15 —   —   —   —   
Salt96.5 0.31 0.30 —   —   —   —   
Phosphatide concentrates98.5 0.27 0.26 —   —   —   —   
Total407.44 31.20 122.85 45.74 180.09 
Output in finished product98.6 388.29 29.7  117.08 43.6  171.63 
Mass fraction by dry matter388.29 30.2  117.08 44.2  171.63 
To the aqueous phase96.9  
List of recipes

Recipe on №259 Cake "Gulshen" contained in handbooks:

calculations, forms, documents: