KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuit → Lingering cookies → Lingering cookies made from premium flour → No. 019 cookies "Skylark" → No. 019 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 019 cookies "Skylark" No. 019

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 274 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 220.29 188.35 1.09 2.40 1.59 3.50 
Fresh whole milk the weight ratio of fat 3.2%12.0 46.17 5.54 3.20 1.48 —/4.70 —/2.17 
Culinary fat99.7 29.52 29.43 99.70 29.43 —   —   
Granulated sugar99.8518.94 18.92 —   —   99.75 18.89 
Apple puree [GOST]10.0 11.01 1.10 0.0920.0108.6230.95 
Sign up87.0 8.37 7.28 0.60 0.050—   —   
Invert syrup [raw, 70%]70.0 7.93 5.55 —   —   70.00 5.55 
Melange27.0 6.39 1.72 11.9880.77 0.73 0.050
Salt96.5 1.98 1.91 —   —   —   —   
Baking soda (E500(ii))50.0 1.76 0.88 —   —   —   —   
Sign up—  0.86 —   —   —   —   —   
Vanilla essence—  0.44 —   —   —   —   —   
Total260.69 12.46 34.14 11.08 30.35 
Output in finished product94.0 257.56 12.3  33.73 10.9  29.99 
Mass fraction by dry matter257.56 13.1  33.73 11.6  29.99 
To the aqueous phase64.5  
List of recipes

Recipe on No. 019 cookies "Skylark" contained in handbooks:

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