KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuit → Lingering cookies → Lingering cookies made from premium flour → No. 035 "School" cookies → No. 035 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 035 "School" cookies No. 035

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 410.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 320.87 274.35 1.09 3.50 1.59 5.10 
Fresh whole milk the weight ratio of fat 3.2%12.0 78.68 9.44 3.20 2.52 —/4.70 —/3.70 
Granulated sugar99.8554.55 54.47 —   —   99.75 54.41 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 49.74 41.78 82.50 41.04 —/0.80 —/0.40 
Invert syrup [raw, 70%]70.0 8.02 5.62 —   —   70.00 5.61 
Sign up96.5 2.57 2.48 —   —   —   —   
Baking soda (E500(ii))50.0 1.60 0.80 —   —   —   —   
Vanilla powder99.851.44 1.44 —   —   99.80 1.44 
Ammonium salt (E503(i))—  0.51 —   —   —   —   —   
Total390.37 11.47 47.06 16.87 69.23 
Output in finished product94.0 385.68 11.3  46.49 16.7  68.40 
Mass fraction by dry matter385.68 12.1  46.49 17.7  68.40 
To the aqueous phase73.5  
List of recipes

Recipe on No. 035 "School" cookies contained in handbooks:

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