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All groups → All semi-finished products → Baked semi-finished products → Biscuit semi-finished products → No. 013 Sponge cake with butter and cocoa powder → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 013 Sponge cake with butter and cocoa powder basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 553.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 282.87 76.37 11.98833.91 0.73 2.06 
Granulated sugar99.85169.72 169.47 —   —   99.75 169.30 
Flour, premium85.5 137.48 117.54 1.09 1.50 1.59 2.19 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 58.33 49.00 82.50 48.12 —/0.80 —/0.47 
Cocoa powder [Skurikhin]95.0 28.29 26.87 15.00 4.24 2.00 0.57 
Sign up80.0 11.31 9.05 —   —   0.90 0.10 
Total448.30 15.85 87.77 31.51 174.53 
Output in finished product76.0 420.96 14.9  82.42 29.6  163.89 
Mass fraction by dry matter420.96 19.6  82.42 38.9  163.89 
To the aqueous phase55.2  
List of recipes

No. 013 Sponge cake with butter and cocoa powder (basic recipe) included in recipes:

No. 269 Pastry "Special" (sliced)recipe number 1
Chocolate gourmet cake [Ivanteevka]Recipe No. 1
Narcissus cake [Zvenigorod]Recipe No. 1
Strawberry cake [Ivanteevka]Recipe No. 1
Cake Raisin sweet [Ivanteevka]Recipe No. 1

Recipe on No. 013 Sponge cake with butter and cocoa powder contained in handbooks:

calculations, forms, documents: