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All groups → All semi-finished products → Baked semi-finished products → Biscuit semi-finished products → No. 010 Sponge cake with nuts → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 010 Sponge cake with nuts basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 323.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 182.94 49.39 11.98821.93 0.73 1.34 
Granulated sugar99.85109.76 109.60 —   —   99.75 109.49 
Flour, premium85.5 88.91 76.02 1.09 0.97 1.59 1.41 
Roasted kernels97.5 18.29 17.84 52.00 9.51 1.00 0.18 
Potato starch80.0 7.32 5.85 —   —   0.90 0.070
Total258.70 10.01 32.41 34.73 112.49 
Output in finished product75.0 242.92 9.4  30.43 32.6  105.63 
Mass fraction by dry matter242.92 12.5  30.43 43.5  105.63 
To the aqueous phase56.6  
List of recipes

No. 010 Sponge cake with nuts (basic recipe) included in recipes:

# 261 Biscuit cake with nut cream (sliced)recipe number 2
# 261 Biscuit cake with nut cream (sliced)recipe No. 3
№062 Cake "Bell"recipe number 1
# 261 Biscuit cake with nut cream (sliced)recipe number 1
№200 Cake "Black Sea"No. 200

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

calculations, forms, documents: