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All groups → All products → Waffles → # 249 Wafers Papardes Zieds → No. 249 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: # 249 Wafers Papardes Zieds No. 249

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 613.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85216.04 215.71 —   —   99.80 215.61 
Flour, premium85.5 166.55 142.40 1.09 1.82 1.59 2.65 
Confectionery fat99.7 120.98 120.62 99.70 120.62 —   —   
Whole milk powder95.0 64.81 61.57 24.74 16.03 —/38.90 —/25.21 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 43.21 36.29 82.50 35.65 —/0.80 —/0.35 
Sign up94.0 34.57 32.49 4.52 1.56 —   —   
Corn starch87.0 6.16 5.36 0.60 0.040—   —   
Vanilla powder99.854.32 4.31 —   —   99.80 4.31 
Vegetable oil100.0 1.83 1.83 99.90 1.83 —   —   
Baking soda (E500(ii))50.0 0.83 0.42 —   —   —   —   
Sign up96.5 0.83 0.80 —   —   —   —   
Lecithin (E322(i))98.5 0.73 0.72 —   —   —   —   
Total622.54 28.93 177.55 38.97 239.18 
Output in finished product97.4 597.64 27.8  170.45 37.4  229.61 
Mass fraction by dry matter597.64 28.5  170.45 38.4  229.61 
To the aqueous phase93.4  
List of recipes

Recipe on # 249 Wafers Papardes Zieds contained in handbooks:

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