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All groups → All semi-finished products → Baked semi-finished products → Biscuit semi-finished products → No. 013 Sponge cake with butter and cocoa powder → Recipe number 2 (!) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 013 Sponge cake with butter and cocoa powder Recipe number 2 (!)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 998.2 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	27.0	509.78	137.64	11.988	61.11	0.73	3.72
Granulated sugar	99.85	305.87	305.41	—	—	99.75	305.11
Flour, premium	85.5	247.75	211.83	1.09	2.70	1.59	3.94
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	105.12	88.30	82.50	86.72	—/0.80	—/0.84
Cocoa powder [Skurikhin]	95.0	50.98	48.43	15.00	7.65	2.00	1.02
Sign up	80.0	20.39	16.31	—	—	0.90	0.18
Total			807.91	15.85	158.18	31.51	314.52
Output in finished product	76.0		758.63	14.9	148.53	29.6	295.34
Mass fraction by dry matter			758.63	19.6	148.53	38.9	295.34
To the aqueous phase						55.2

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

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Calculation of the mass fraction of sugar and fat: No. 013 Sponge cake with butter and cocoa powder Recipe number 2 (!)

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