KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuit → Lingering cookies → Lingering cookies made from premium flour → No. 031 cookies "With cheese" → No. 031 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 031 cookies "With cheese" No. 031

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 661.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 402.32 343.98 1.09 4.39 1.59 6.40 
Cheese56.0 142.82 79.98 —   —   —   —   
Margarine84.0 142.82 119.97 82.20 117.40 1.00 1.43 
Corn starch87.0 76.44 66.50 0.60 0.46 —   —   
Melange27.0 38.22 10.32 11.9884.58 0.73 0.28 
Sign up96.5 6.03 5.82 —   —   —   —   
Baking soda (E500(ii))50.0 4.83 2.41 —   —   —   —   
Concentrated annatto dye (E160b)100.0 0.0800.080—   —   —   —   
Total629.08 19.18 126.83 1.23 8.11 
Output in finished product94.0 621.53 19.0  125.31 1.2  8.01 
Mass fraction by dry matter621.53 20.2  125.31 1.3  8.01 
To the aqueous phase16.9  
List of recipes

Recipe on No. 031 cookies "With cheese" contained in handbooks:

calculations, forms, documents: