KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuit → Lingering cookies → First grade flour lingering cookies → №003 cookies "Riddle" → No. 003 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №003 cookies "Riddle" No. 003

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 183.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 126.27 107.96 1.29 1.63 1.79 2.26 
Granulated sugar99.8526.48 26.44 —   —   99.75 26.41 
Margarine84.0 16.29 13.68 82.20 13.39 1.00 0.16 
Corn starch87.0 10.18 8.85 0.60 0.060—   —   
Food soy protein93.5 8.69 8.12 —   —   —   —   
Sign up70.0 6.50 4.55 —   —   70.00 4.55 
Melange27.0 5.43 1.47 11.9880.65 0.73 0.040
Baking soda (E500(ii))50.0 1.36 0.68 —   —   —   —   
Salt96.5 1.01 0.97 —   —   —   —   
Total172.73 8.57 15.73 18.21 33.42 
Output in finished product93.0 170.66 8.5  15.54 18.0  33.02 
Mass fraction by dry matter170.66 9.1  15.54 19.3  33.02 
To the aqueous phase72.0  
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