Open Access
Table 1.
Classic recipe for sponge cake semi-finished product
| Ingredients | Dry solids weight ratio,% | Consumption of raw materials per 100 g ofsponge cake | |
|---|---|---|---|
| Actual | In dry matter | ||
| Straight white wheat flour | 85.5 | 35.47 | 19.65 |
| Sanding sugar | 99.85 | 22.3 | 18.07 |
| Melange | 58 | 21.72 | 7.01 |
| Totally | ‐ | 79.49 | 44.73 |
| Yield | 84 | 50.0 | 42.00 |
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