KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuit → Lingering cookies → First grade flour lingering cookies → No. 004 cookies "For beer" → No. 004 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 004 cookies "For beer" No. 004

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 306.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 206.57 176.61 1.29 2.66 1.79 3.70 
Fresh whole milk the weight ratio of fat 3.2%12.0 64.66 7.76 3.20 2.07 —/4.70 —/3.04 
Corn starch87.0 50.61 44.03 0.60 0.30 —   —   
Margarine84.0 39.25 32.97 82.20 32.26 1.00 0.39 
Invert syrup [raw, 70%]70.0 15.49 10.84 —   —   70.00 10.84 
Sign up27.0 8.06 2.18 11.9880.97 0.73 0.060
Salt96.5 7.64 7.38 —   —   —   —   
Caraway100.0 6.20 6.20 —   —   —   —   
Baking soda (E500(ii))50.0 1.65 0.83 —   —   —   —   
Ammonium salt (E503(i))—  1.55 —   —   —   —   —   
Total288.79 12.47 38.26 5.53 16.97 
Output in finished product93.0 285.32 12.3  37.80 5.5  16.77 
Mass fraction by dry matter285.32 13.2  37.80 5.9  16.77 
To the aqueous phase43.9  
List of recipes

Recipe on No. 004 cookies "For beer" contained in handbooks:

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