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All groups → All products → Biscuit → Lingering cookies → Lingering cookies made from premium flour → No. 013 cookies "Vinnitskoe" → No. 013 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 013 cookies "Vinnitskoe" No. 013

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 224.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 170.73 145.97 1.09 1.86 1.59 2.71 
Carrot puree10.0 33.48 3.35 —   —   —   —   
Granulated sugar99.8529.12 29.08 —   —   99.75 29.05 
Fresh whole milk the weight ratio of fat 3.2%12.0 24.74 2.97 3.20 0.79 —/4.70 —/1.16 
Margarine84.0 17.57 14.76 82.20 14.44 1.00 0.18 
Sign up87.0 12.55 10.92 0.60 0.080—   —   
Invert syrup [raw, 70%]70.0 5.02 3.51 —   —   70.00 3.51 
Baking soda (E500(ii))50.0 1.67 0.84 —   —   —   —   
Salt96.5 1.21 1.16 —   —   —   —   
Vanilla powder99.850.84 0.84 —   —   99.80 0.84 
Sign up—  0.22 —   —   —   —   —   
Essence—  0.22 —   —   —   —   —   
Total213.40 7.65 17.17 16.51 37.04 
Output in finished product94.0 210.84 7.6  16.96 16.3  36.60 
Mass fraction by dry matter210.84 8.0  16.96 17.4  36.60 
To the aqueous phase73.2  
List of recipes

Recipe on No. 013 cookies "Vinnitskoe" contained in handbooks:

calculations, forms, documents: