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Sponge cake crumb Prague (21) → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Sponge cake crumb Prague (21) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 516 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 336.51 90.86 11.98840.34 0.73 2.46 
Granulated sugar99.85157.03 156.79 —   —   99.75 156.64 
Flour, premium85.5 130.08 111.22 1.09 1.42 1.59 2.07 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 44.85 37.67 82.50 37.00 —/0.80 —/0.36 
Cocoa powder [Skurikhin]95.0 26.93 25.58 15.00 4.04 2.00 0.54 
Total422.13 16.05 82.80 31.38 161.94 
Output in finished product76.0 392.16 14.9  76.92 29.2  150.44 
Mass fraction by dry matter392.16 19.6  76.92 38.4  150.44 
To the aqueous phase54.9  
List of recipes

Sponge cake crumb Prague (21) (basic recipe) included in recipes:

№021 Cake "Prague"recipe number 1
Magdalene cake [Zvenigorod]Recipe No. 1

Recipe on Sponge cake crumb Prague (21) contained in handbooks:

calculations, forms, documents: