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All groups → All semi-finished products → Baked semi-finished products → Biscuit semi-finished products → №004 Sponge cake "Ring" → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №004 Sponge cake "Ring" basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 976.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85357.83 357.29 —   —   99.75 356.94 
Melange27.0 357.83 96.61 11.98842.90 0.73 2.61 
Flour, premium85.5 343.53 293.72 1.09 3.74 1.59 5.46 
Potato starch80.0 14.31 11.45 —   —   0.90 0.13 
Essence—  3.58 —   —   —   —   —   
Total759.08 4.78 46.64 37.40 365.14 
Output in finished product73.0 712.77 4.5  43.79 35.1  342.86 
Mass fraction by dry matter712.77 6.1  43.79 48.1  342.86 
To the aqueous phase56.5  
List of recipes

№004 Sponge cake "Ring" (basic recipe) included in recipes:

№040 "Apricot" cakerecipe number 1
№195 Cake "Peach"No. 195
№037 Cake "Red Carnation"recipe number 1
№011 Cake "Ring"recipe number 1
№038 Cake "Snow Maiden"recipe number 1
№011 Cake "Ring"recipe number 2
№011 Cake "Ring"recipe for 61 cream
Carousel cake [Voskresensk]Recipe No. 1

Recipe on №004 Sponge cake "Ring" contained in handbooks:

calculations, forms, documents: