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All groups → All semi-finished products → Baked semi-finished products → Biscuit semi-finished products → №009 Sponge cake with raisins → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №009 Sponge cake with raisins basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 590.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 330.25 89.17 11.98839.59 0.73 2.41 
Granulated sugar99.85198.15 197.85 —   —   99.75 197.65 
Flour, premium85.5 160.50 137.23 1.09 1.75 1.59 2.55 
Raisins80.0 46.23 36.99 —   —   66.00 30.51 
Potato starch80.0 13.21 10.57 —   —   0.90 0.12 
Total471.80 7.00 41.34 39.49 233.24 
Output in finished product75.0 443.02 6.6  38.82 37.1  219.01 
Mass fraction by dry matter443.02 8.8  38.82 49.4  219.01 
To the aqueous phase59.7  
List of recipes

№009 Sponge cake with raisins (basic recipe) included in recipes:

Chocolate gourmet cake [Ivanteevka]Recipe No. 1
№056 Cake "Sherg"recipe number 1
Cake Raisin sweet [Ivanteevka]Recipe No. 1

Recipe on №009 Sponge cake with raisins contained in handbooks:

calculations, forms, documents: