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All groups → All products → Biscuit → Lingering cookies → Lingering cookies made from premium flour → No. 021 cookies "Red poppy" → No. 021 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 021 cookies "Red poppy" No. 021

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 443.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 310.19 265.21 1.09 3.38 1.59 4.93 
Granulated sugar99.8573.76 73.65 —   —   99.75 73.58 
Margarine84.0 58.01 48.72 82.20 47.68 1.00 0.58 
Fresh whole milk the weight ratio of fat 3.2%12.0 46.22 5.55 3.20 1.48 —/4.70 —/2.17 
Melange27.0 23.11 6.24 11.9882.77 0.73 0.17 
Sign up95.5 9.24 8.83 49.20 4.55 1.14 0.11 
Salt96.5 2.36 2.27 —   —   —   —   
Baking soda (E500(ii))50.0 1.89 0.95 —   —   —   —   
Vanilla powder99.851.46 1.46 —   —   99.80 1.46 
Ammonium salt (E503(i))—  0.68 —   —   —   —   —   
Total412.88 13.50 59.86 18.55 82.24 
Output in finished product92.0 407.93 13.3  59.14 18.3  81.25 
Mass fraction by dry matter407.93 14.5  59.14 19.9  81.25 
To the aqueous phase69.6  
List of recipes

Recipe on No. 021 cookies "Red poppy" contained in handbooks:

calculations, forms, documents: