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All groups → All products → Eastern sweets → Eastern sweets. Flour products. → No. 102 Sponge cake with cinnamon → No. 102 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 102 Sponge cake with cinnamon No. 102

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 650.8 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	27.0	334.58	90.34	11.988	40.11	0.73	2.44
Granulated sugar	99.85	223.16	222.82	—	—	99.75	222.60
Flour, premium	85.5	223.09	190.75	1.09	2.43	1.59	3.55
Dried chopped almond kernel	96.0	22.32	21.43	53.70	11.99	6.00	1.34
Cinnamon	100.0	6.70	6.70	—	—	—	—
Total			532.04	8.38	54.53	35.33	229.93
Output in finished product	78.0		507.62	8.0	52.03	33.7	219.38
Mass fraction by dry matter			507.62	10.2	52.03	43.2	219.38
To the aqueous phase						60.5

'classic' calculation from consumption'exact' calculation from composition

List of recipes

Recipe on No. 102 Sponge cake with cinnamon contained in handbooks:

1988 Recipes for oriental sweets

Calculation of the mass fraction of sugar and fat: No. 102 Sponge cake with cinnamon No. 102

Recipe on No. 102 Sponge cake with cinnamon contained in handbooks:

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