KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All semi-finished products → Baked semi-finished products → Sponge cake with cocoa → recipe for the cake "Amateur with cocoa" → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 407.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 235.83 63.67 11.98828.27 0.73 1.72 
Granulated sugar99.85141.50 141.29 —   —   99.75 141.15 
Flour, premium85.5 111.53 95.36 1.09 1.22 1.59 1.77 
Cocoa powder [Skurikhin]95.0 31.14 29.58 15.00 4.67 2.00 0.62 
Essence—  1.41 —   —   —   —   —   
Total329.90 8.38 34.16 35.64 145.26 
Output in finished product76.0 309.78 7.9  32.08 33.5  136.40 
Mass fraction by dry matter309.78 10.4  32.08 44.0  136.40 
To the aqueous phase58.2  
List of recipes

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

№072 Cake "Amateur with cocoa"recipe number 1

Recipe on Sponge cake with cocoa contained in handbooks:

calculations, forms, documents: