KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuit → Sugar cookies → Sugar cookies from 1st grade flour → # 052 "Popular" cookies → No. 052 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: # 052 "Popular" cookies No. 052

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 392.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 260.41 222.65 1.29 3.36 1.79 4.66 
Powdered sugar99.8584.63 84.51 —   —   99.80 84.46 
Margarine84.0 55.99 47.03 82.20 46.02 1.00 0.56 
Melange27.0 19.53 5.27 11.9882.34 0.73 0.14 
Fresh whole milk the weight ratio of fat 3.2%12.0 9.50 1.14 3.20 0.30 —/4.70 —/0.45 
Sign up78.0 7.81 6.09 —   —   77.27 6.03 
Invert syrup [raw, 70%]70.0 5.21 3.65 —   —   70.00 3.65 
Vanilla powder99.855.21 5.20 —   —   99.80 5.20 
Baking soda (E500(ii))50.0 1.93 0.96 —   —   —   —   
Salt96.5 1.93 1.86 —   —   —   —   
Sign up—  0.34 —   —   —   —   —   
Total378.36 13.25 52.02 26.75 104.99 
Output in finished product95.0 372.88 13.1  51.27 26.4  103.47 
Mass fraction by dry matter372.88 13.7  51.27 27.7  103.47 
To the aqueous phase84.0  
List of recipes

Recipe on # 052 "Popular" cookies contained in handbooks:

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