KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuit → Sugar cookies → Sugar cookies from 1st grade flour → No. 039 cookies "Avangard" → No. 039 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 039 cookies "Avangard" No. 039

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 651.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 415.74 355.46 1.29 5.36 1.79 7.44 
Powdered sugar99.85135.12 134.91 —   —   99.80 134.85 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 97.28 81.72 82.50 80.26 —/0.80 —/0.78 
water—  31.53 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 20.79 19.75 15.00 3.12 2.00 0.42 
Sign up27.0 20.79 5.61 11.9882.49 0.73 0.15 
Invert syrup [raw, 70%]70.0 18.29 12.80 —   —   70.00 12.80 
Skimmed milk powder [GOST, Skurikhin: skimmed milk powder]96.0 9.48 9.10 1.00 0.090—/52.60 —/4.99 
Salt96.5 3.12 3.01 —   —   —   —   
Baking soda (E500(ii))50.0 3.08 1.54 —   —   —   —   
Sign up78.0 2.62 2.04 —   —   —   —   
Vanilla powder99.852.29 2.28 —   —   99.80 2.29 
Ammonium salt (E503(i))—  1.37 —   —   —   —   —   
Total628.22 14.01 91.32 24.81 161.70 
Output in finished product95.0 619.12 13.8  90.00 24.5  159.36 
Mass fraction by dry matter619.12 14.5  90.00 25.7  159.36 
To the aqueous phase83.0  
List of recipes

Recipe on No. 039 cookies "Avangard" contained in handbooks:

calculations, forms, documents: