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All groups → All semi-finished products → Baked semi-finished products → Biscuit semi-finished products → No. 011 Sponge cake with nuts and raisins → Recipe number 2 (!) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 011 Sponge cake with nuts and raisins Recipe number 2 (!)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 987.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 511.41 138.08 11.98861.31 0.73 3.73 
Granulated sugar99.85306.85 306.38 —   —   99.75 306.08 
Flour, premium85.5 248.54 212.51 1.09 2.71 1.59 3.95 
Raisins80.0 81.83 65.46 —   —   66.00 54.01 
Roasted kernels97.5 51.14 49.86 52.00 26.59 1.00 0.51 
Sign up80.0 20.46 16.37 —   —   0.90 0.18 
Total788.66 9.18 90.61 37.32 368.46 
Output in finished product75.0 740.55 8.6  85.08 35.0  345.98 
Mass fraction by dry matter740.55 11.5  85.08 46.7  345.98 
To the aqueous phase58.4  
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