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All groups → All semi-finished products → Baked semi-finished products → Sponge cake with cocoa → recipe for the cake "Friendship" → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Sponge cake with cocoa recipe for the cake "Friendship"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 573.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 401.59 108.43 11.98848.14 0.73 2.93 
Granulated sugar99.85178.49 178.22 —   —   99.75 178.04 
Flour, premium85.5 133.86 114.45 1.09 1.46 1.59 2.13 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 44.62 37.48 82.50 36.81 —/0.80 —/0.36 
Cocoa powder [Skurikhin]95.0 26.77 25.43 15.00 4.02 2.00 0.54 
Sign up—  1.11 —   —   —   —   —   
Total464.01 15.77 90.43 32.07 183.87 
Output in finished product76.0 435.71 14.8  84.91 30.1  172.66 
Mass fraction by dry matter435.71 19.5  84.91 39.6  172.66 
To the aqueous phase55.6  
List of recipes

Sponge cake with cocoa (recipe for the cake "Friendship") included in recipes:

№030 Cake "Friendship"recipe number 1

Recipe on Sponge cake with cocoa contained in handbooks:

calculations, forms, documents: