KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Baked semi-finished products → Biscuit semi-finished products → No. 010 Sponge cake with nuts → Sponge cake with nuts No. 3 (1952) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 010 Sponge cake with nuts Sponge cake with nuts No. 3 (1952)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 787.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 481.33 129.96 11.98857.70 0.73 3.51 
Granulated sugar99.85288.79 288.36 —   —   99.75 288.07 
Flour, premium85.5 233.93 200.01 1.09 2.55 1.59 3.72 
Roasted kernels97.5 48.13 46.93 52.00 25.03 1.00 0.48 
Potato starch80.0 19.25 15.40 —   —   0.90 0.17 
Total680.66 10.83 85.28 37.58 295.95 
Output in finished product79.0 622.12 9.9  77.95 34.3  270.50 
Mass fraction by dry matter622.12 12.5  77.95 43.5  270.50 
To the aqueous phase62.1  
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