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Sponge cake with nuts → recipe for "Primavare" cake → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Sponge cake with nuts recipe for "Primavare" cake

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 440.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 215.31 58.13 11.98825.81 0.73 1.57 
Granulated sugar99.85122.73 122.54 —   —   99.75 122.42 
Flour, premium85.5 93.66 80.08 1.09 1.02 1.59 1.49 
Roasted kernels97.5 93.66 91.32 52.00 48.70 1.00 0.94 
Essence—  1.08 —   —   —   —   —   
Total352.08 17.13 75.53 28.68 126.42 
Output in finished product75.0 330.60 16.1  70.92 26.9  118.71 
Mass fraction by dry matter330.60 21.5  70.92 35.9  118.71 
To the aqueous phase51.9  
List of recipes

Sponge cake with nuts (recipe for "Primavare" cake) included in recipes:

№107 Cake "Primavare"recipe number 1

Recipe on Sponge cake with nuts contained in handbooks:

calculations, forms, documents: