KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuit → Butter cookies → cookies "Gems" → Basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: cookies "Gems" Basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 945.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85250.72 250.34 —   —   99.80 250.22 
Wheat flour, premium85.5 250.72 214.36 1.09 2.73 1.59 3.99 
Decorative chocolate topping99.1 188.04 186.34 31.31 58.88 64.82 121.89 
Margarine for shortcrust pastry universal Margo M220 [NMGK]84.0 175.50 147.42 82.00 143.91 —   —   
Melange27.0 62.68 16.92 11.9887.51 0.73 0.46 
Sign up98.0 62.68 61.43 —   —   —   —   
Vanilla powder99.855.01 5.01 —   —   99.80 5.00 
Total881.82 22.54 213.03 40.37 381.56 
Output in finished product94.0 888.49 22.7  214.64 40.7  384.45 
Mass fraction by dry matter888.49 24.2  214.64 43.3  384.45 
To the aqueous phase87.2  
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