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All groups → All semi-finished products → Baked semi-finished products → Biscuit semi-finished products → No. 012 Sponge cake with butter → Sponge cake with butter. No. 4 (1952) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 012 Sponge cake with butter Sponge cake with butter. No. 4 (1952)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 309.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 180.33 48.69 11.98821.62 0.73 1.32 
Granulated sugar99.85108.20 108.04 —   —   99.75 107.93 
Flour, premium85.5 87.64 74.94 1.09 0.96 1.59 1.39 
Potato starch80.0 21.64 17.31 —   —   0.90 0.19 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 18.03 15.15 82.50 14.87 —/0.80 —/0.14 
Sign up—  1.08 —   —   —   —   —   
Total264.12 12.10 37.45 35.84 110.92 
Output in finished product78.0 241.41 11.1  34.23 32.8  101.38 
Mass fraction by dry matter241.41 14.2  34.23 42.0  101.38 
To the aqueous phase59.8  
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