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All groups → All products → Biscuit → Lingering cookies → Lingering cookies made from premium flour → No. 023 cookies "Leningradskoe" → No. 023 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 023 cookies "Leningradskoe" No. 023

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 936.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 659.75 564.09 1.09 7.19 1.59 10.49 
Granulated sugar99.85171.53 171.28 —   —   99.75 171.10 
Fresh whole milk the weight ratio of fat 3.2%12.0 103.25 12.39 3.20 3.30 —/4.70 —/4.85 
Margarine84.0 85.77 72.04 82.20 70.50 1.00 0.86 
Corn starch87.0 49.48 43.05 0.60 0.30 —   —   
Sign up27.0 29.03 7.84 11.9883.48 0.73 0.21 
Invert syrup [raw, 70%]70.0 13.19 9.24 —   —   70.00 9.23 
Baking soda (E500(ii))50.0 6.60 3.30 —   —   —   —   
Salt96.5 4.95 4.77 —   —   —   —   
Vanilla powder99.853.30 3.29 —   —   99.80 3.29 
Sign up—  1.06 —   —   —   —   —   
Essence—  0.66 —   —   —   —   —   
Total891.29 9.05 84.77 21.17 198.33 
Output in finished product94.0 880.59 8.9  83.75 20.9  195.95 
Mass fraction by dry matter880.59 9.5  83.75 22.3  195.95 
To the aqueous phase77.7  
List of recipes

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