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All groups → All semi-finished products → Baked semi-finished products → Biscuit semi-finished products → No. 005 Sponge cake round → for catering establishments (Kengis 1951) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 005 Sponge cake round for catering establishments (Kengis 1951)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 420.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 296.59 80.08 11.99 35.56 0.73 2.17 
Flour, premium85.5 168.28 143.88 1.09 1.83 1.59 2.68 
Granulated sugar99.85148.09 147.86 —   —   99.75 147.72 
Total371.82 8.89 37.39 36.27 152.57 
Output in finished product83.0 349.18 8.3  35.11 34.1  143.28 
Mass fraction by dry matter349.18 10.1  35.11 41.0  143.28 
To the aqueous phase66.7  
List of recipes

Recipe on No. 005 Sponge cake round contained in handbooks:

calculations, forms, documents: