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All groups → All semi-finished products → Finishing semi-finished products → Other semi-finished products → Glaze white → recipe for "Yerevan" cake → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Glaze white recipe for "Yerevan" cake

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 273.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85134.70 134.50 —   —   99.80 134.43 
Whole milk powder95.0 72.39 68.77 24.74 17.91 —/38.90 —/28.16 
Cocoa-butter [cocoa butter]100.0 67.30 67.30 100.00 67.30 —   —   
Vanilla essence—  0.54 —   —   —   —   —   
Total270.57 31.14 85.21 55.82 152.73 
Output in finished product98.4 269.22 31.0  84.78 55.5  151.97 
Mass fraction by dry matter269.22 31.5  84.78 56.4  151.97 
To the aqueous phase97.2  
List of recipes

Glaze white (recipe for "Yerevan" cake) included in recipes:

# 256 Cake "Yerevan"No. 256

Recipe on Glaze white contained in handbooks:

calculations, forms, documents: