KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Baked semi-finished products → Biscuit semi-finished products → No. 007 Sponge cake with cocoa powder → Recipe number 2 (!) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 007 Sponge cake with cocoa powder Recipe number 2 (!)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 179.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 102.86 27.77 11.98812.33 0.73 0.75 
Granulated sugar99.8561.72 61.62 —   —   99.75 61.57 
Flour, premium85.5 49.99 42.74 1.09 0.54 1.59 0.79 
Cocoa powder [Skurikhin]95.0 10.29 9.77 15.00 1.54 2.00 0.21 
Potato starch80.0 4.11 3.29 —   —   0.90 0.040
Total145.20 8.03 14.41 35.32 63.36 
Output in finished product76.0 136.34 7.5  13.53 33.2  59.49 
Mass fraction by dry matter136.34 9.9  13.53 43.6  59.49 
To the aqueous phase58.0  
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