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All groups → All semi-finished products → Baked semi-finished products → Biscuit semi-finished products → Sponge cake with nuts and raisins → recipe for the fruit-nut cake → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Sponge cake with nuts and raisins recipe for the fruit-nut cake

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 93.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8530.29 30.24 —   —   99.75 30.21 
Melange27.0 30.29 8.18 11.9883.63 0.73 0.22 
Flour, premium85.5 29.08 24.86 1.09 0.32 1.59 0.46 
Raisins80.0 6.06 4.85 —   —   66.00 4.00 
Roasted cashew kernels [2]97.5 6.06 5.91 46.00 2.79 4.97 0.30 
Sign up80.0 1.21 0.97 —   —   0.90 0.010
Essence—  0.30 —   —   —   —   —   
Total75.00 7.18 6.74 37.49 35.20 
Output in finished product75.0 70.42 6.7  6.33 35.2  33.05 
Mass fraction by dry matter70.42 9.0  6.33 46.9  33.05 
To the aqueous phase58.4  
List of recipes

Sponge cake with nuts and raisins (recipe for the fruit-nut cake) included in recipes:

№060 Cake "Fruit and nut"recipe number 1

Recipe on Sponge cake with nuts and raisins contained in handbooks:

calculations, forms, documents: