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 → №034 "Festivalnoye" cookies → No. 034 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №034 "Festivalnoye" cookies No. 034

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 179.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 139.26 119.07 1.09 1.52 1.59 2.21 
Culinary fat99.7 21.86 21.80 99.70 21.79 —   —   
Corn starch87.0 10.31 8.97 0.60 0.060—   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 10.17 1.22 3.20 0.33 —/4.70 —/0.48 
Granulated sugar99.859.61 9.59 —   —   99.75 9.59 
Sign up70.0 8.22 5.75 —   —   70.00 5.75 
Melange27.0 5.01 1.35 11.9880.60 0.73 0.040
Whey powder the weight ratio of fat 1.1%95.0 2.23 2.12 1.10 0.020—/73.30 —/1.63 
Ammonium salt (E503(i))—  1.31 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.97 0.49 —   —   —   —   
Sign up96.5 0.84 0.81 —   —   —   —   
Essence—  0.11 —   —   —   —   —   
Sodium pyrosulfite (E223)—  0.042—   —   —   —   —   
Total171.16 13.52 24.32 10.54 18.96 
Output in finished product94.0 169.11 13.4  24.03 10.4  18.73 
Mass fraction by dry matter169.11 14.2  24.03 11.1  18.73 
To the aqueous phase63.5  
List of recipes

Recipe on №034 "Festivalnoye" cookies contained in handbooks:

calculations, forms, documents: