KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuit → Sugar cookies → Sugar cookies from 1st grade flour → №044 biscuits "Golden" → No. 044 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №044 biscuits "Golden" No. 044

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 225 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 169.51 144.93 1.29 2.19 1.79 3.03 
Culinary fat99.7 32.21 32.11 99.70 32.11 —   —   
Granulated sugar99.8530.51 30.47 —   —   99.75 30.43 
water—  12.90 —   —   —   —   —   
Invert syrup [raw, 70%]70.0 5.93 4.15 —   —   70.00 4.15 
Sign up27.0 5.09 1.37 11.9880.61 0.73 0.040
Semi-fat-free soy flour92.0 2.03 1.87 9.60 0.19 6.67 0.14 
Baking soda (E500(ii))50.0 1.19 0.59 —   —   —   —   
Salt96.5 1.19 1.15 —   —   —   —   
Pressed bakery yeast25.0 1.02 0.25 2.60 0.0308.17 0.080
Sign up—  0.68 —   —   —   —   —   
Ammonium salt (E503(i))—  0.66 —   —   —   —   —   
Total216.89 15.61 35.13 16.83 37.87 
Output in finished product95.0 213.75 15.4  34.62 16.6  37.32 
Mass fraction by dry matter213.75 16.2  34.62 17.5  37.32 
To the aqueous phase76.9  
List of recipes

Recipe on №044 biscuits "Golden" contained in handbooks:

calculations, forms, documents: