KondiDoc: технологические расчеты в кондитерском производстве
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Sponge cake with baking powder (Sickle) → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Sponge cake with baking powder (Sickle) Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 114.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8539.26 39.20 —   —   99.75 39.16 
Flour, premium85.5 32.71 27.97 1.09 0.36 1.59 0.52 
Raw egg white12.0 22.17 2.66 —   —   0.9450.21 
Potato starch80.0 21.81 17.45 —   —   0.90 0.20 
Water—  15.70 —   —   —   —   —   
Sign up46.0 14.18 6.52 28.7044.07 —   —   
Vanillin—  0.22 —   —   —   —   —   
Total93.80 3.87 4.43 35.01 40.09 
Output in finished product74.0 84.73 3.5  4.00 31.6  36.21 
Mass fraction by dry matter84.73 4.7  4.00 42.7  36.21 
To the aqueous phase54.9  
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