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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 → for catering establishments (Kengis 1951) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 007 Sponge cake with cocoa powder for catering establishments (Kengis 1951)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 531.9 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	27.0	316.48	85.45	11.99	37.95	0.73	2.31
Granulated sugar	99.85	191.48	191.20	—	—	99.75	191.00
Flour, premium	85.5	154.25	131.88	1.09	1.68	1.59	2.45
Cocoa powder [Skurikhin]	95.0	25.53	24.25	15.00	3.83	2.00	0.51
Potato starch	80.0	12.77	10.21	—	—	0.90	0.11
Total			443.00	8.17	43.46	36.92	196.38
Output in finished product	78.0		414.88	7.7	40.70	34.6	183.91
Mass fraction by dry matter			414.88	9.8	40.70	44.3	183.91
To the aqueous phase						61.1

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

List of recipes

Recipe on No. 007 Sponge cake with cocoa powder contained in handbooks:

1951 Cooking flour confectionery R.P. Kengis

Calculation of the mass fraction of sugar and fat: No. 007 Sponge cake with cocoa powder for catering establishments (Kengis 1951)

Recipe on No. 007 Sponge cake with cocoa powder contained in handbooks:

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