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All groups → All semi-finished products → Baked semi-finished products → Biscuit semi-finished products → No. 010 Sponge cake with nuts → for home cooking (Kengis 1951) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 010 Sponge cake with nuts for home cooking (Kengis 1951)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 244.8 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	27.0	175.44	47.37	11.99	21.04	0.73	1.28
Granulated sugar	99.85	89.76	89.63	—	—	99.75	89.54
Flour, premium	85.5	81.60	69.77	1.09	0.89	1.59	1.30
Roasted crushed kernels	97.5	20.40	19.89	52.00	10.61	1.00	0.20
Potato starch	80.0	4.08	3.26	—	—	0.90	0.040
Total			229.92	13.29	32.54	37.73	92.36
Output in finished product	78.0		190.94	11.0	27.02	31.3	76.70
Mass fraction by dry matter			190.94	14.2	27.02	40.2	76.70
To the aqueous phase						58.8

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

List of recipes

Recipe on No. 010 Sponge cake with nuts contained in handbooks:

1951 Cooking flour confectionery R.P. Kengis

Calculation of the mass fraction of sugar and fat: No. 010 Sponge cake with nuts for home cooking (Kengis 1951)

Recipe on No. 010 Sponge cake with nuts contained in handbooks:

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