KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Biscuit → Lingering cookies → Lingering cookies made from premium flour → №026 cookies "Moscow" → No. 026 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №026 cookies "Moscow" No. 026

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 722.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 507.57 433.97 1.09 5.53 1.59 8.07 
Fresh whole milk the weight ratio of fat 3.2%12.0 100.65 12.08 3.20 3.22 —/4.70 —/4.73 
Granulated sugar99.8596.44 96.29 —   —   99.75 96.20 
Margarine84.0 91.36 76.74 82.20 75.10 1.00 0.91 
Corn starch87.0 38.07 33.12 0.60 0.23 —   —   
Sign up27.0 27.92 7.54 11.9883.35 0.73 0.20 
Invert syrup [raw, 70%]70.0 12.69 8.88 —   —   70.00 8.88 
Starch syrup78.0 12.69 9.90 0.30 0.04042.75 5.42 
Baking soda (E500(ii))50.0 5.08 2.54 —   —   —   —   
Salt96.5 3.81 3.67 —   —   —   —   
Sign up99.853.05 3.04 —   —   99.80 3.04 
Ammonium salt (E503(i))—  0.81 —   —   —   —   —   
Essence—  0.51 —   —   —   —   —   
Total687.78 12.10 87.47 17.40 125.79 
Output in finished product94.0 679.53 12.0  86.42 17.2  124.28 
Mass fraction by dry matter679.53 12.7  86.42 18.3  124.28 
To the aqueous phase74.1  
List of recipes

Recipe on №026 cookies "Moscow" contained in handbooks:

calculations, forms, documents: