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All groups → All semi-finished products → Baked semi-finished products → Biscuit semi-finished products → No. 011 Sponge cake with nuts and raisins → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 011 Sponge cake with nuts and raisins basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 296.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 153.72 41.50 11.98818.43 0.73 1.12 
Granulated sugar99.8592.23 92.10 —   —   99.75 92.00 
Flour, premium85.5 74.71 63.87 1.09 0.81 1.59 1.19 
Raisins80.0 24.60 19.68 —   —   66.00 16.24 
Roasted kernels97.5 15.37 14.99 52.00 7.99 1.00 0.15 
Sign up80.0 6.15 4.92 —   —   0.90 0.060
Total237.06 9.17 27.23 37.32 110.76 
Output in finished product75.0 222.60 8.6  25.57 35.0  104.00 
Mass fraction by dry matter222.60 11.5  25.57 46.7  104.00 
To the aqueous phase58.4  
List of recipes

No. 011 Sponge cake with nuts and raisins (basic recipe) included in recipes:

№056 Cake "Sherg"recipe number 1
№024 "Sevinj" cakerecipe number 1

Recipe on No. 011 Sponge cake with nuts and raisins contained in handbooks:

calculations, forms, documents: