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. 010 Sponge cake with nuts → Recipe number 2 (!) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 010 Sponge cake with nuts Recipe number 2 (!)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 368.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 208.02 56.17 11.98824.94 0.73 1.52 
Granulated sugar99.85124.81 124.63 —   —   99.75 124.50 
Flour, premium85.5 101.10 86.44 1.09 1.10 1.59 1.61 
Roasted kernels97.5 20.80 20.28 52.00 10.82 1.00 0.21 
Potato starch80.0 8.32 6.66 —   —   0.90 0.070
Total294.17 10.01 36.86 34.73 127.91 
Output in finished product75.0 276.22 9.4  34.61 32.6  120.11 
Mass fraction by dry matter276.22 12.5  34.61 43.5  120.11 
To the aqueous phase56.6  
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