KondiDoc: технологические расчеты в кондитерском производстве
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Roll sponge cake (Sickle) → Recipe No. 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Roll sponge cake (Sickle) Recipe No. 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 565 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 387.51 104.63 11.98846.45 0.73 2.83 
Flour, premium85.5 174.38 149.10 1.09 1.90 1.59 2.77 
Granulated sugar99.85174.38 174.12 —   —   99.75 173.94 
Emulsifier65.0 24.22 15.74 —   —   —   —   
Baking soda (E500(ii))50.0 8.72 4.36 —   —   —   —   
Sign up95.0 7.75 7.36 15.00 1.16 2.00 0.16 
Salt96.5 0.32 0.31 —   —   —   —   
Vanillin—  0.10 —   —   —   —   —   
Total455.62 8.76 49.51 31.81 179.70 
Output in finished product77.0 435.05 8.4  47.27 30.4  171.59 
Mass fraction by dry matter435.05 10.9  47.27 39.4  171.59 
To the aqueous phase56.9  
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