KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuit → Sugar cookies → Sugar cookies from 1st grade flour → №050 cookies "Our mark" → No. 050 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №050 cookies "Our mark" No. 050

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 269.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 185.90 158.94 1.29 2.40 1.79 3.33 
Powdered sugar99.8560.42 60.33 —   —   99.80 60.30 
Margarine84.0 33.46 28.11 82.20 27.50 1.00 0.33 
Melange27.0 11.15 3.01 11.9881.34 0.73 0.080
Fresh whole milk the weight ratio of fat 3.2%12.0 9.70 1.16 3.20 0.31 —/4.70 —/0.46 
Sign up70.0 8.37 5.86 —   —   70.00 5.86 
Baking soda (E500(ii))50.0 1.38 0.69 —   —   —   —   
Salt96.5 1.38 1.33 —   —   —   —   
Vanilla powder99.850.37 0.37 —   —   99.80 0.37 
Ammonium salt (E503(i))—  0.24 —   —   —   —   —   
Total259.79 11.71 31.55 26.19 70.57 
Output in finished product95.0 256.02 11.5  31.09 25.8  69.55 
Mass fraction by dry matter256.02 12.1  31.09 27.2  69.55 
To the aqueous phase83.8  
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