KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuit → Sugar cookies → Sugar cookies from 1st grade flour → No. 057 "Tselinnoye" cookies → No. 057 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 057 "Tselinnoye" cookies No. 057

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 531.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 367.58 314.28 1.29 4.74 1.79 6.58 
Powdered sugar99.85110.27 110.11 —   —   99.80 110.05 
Margarine84.0 79.03 66.38 82.20 64.96 1.00 0.79 
Fresh whole milk the weight ratio of fat 3.2%12.0 23.01 2.76 3.20 0.74 —/4.70 —/1.08 
Invert syrup [raw, 70%]70.0 16.54 11.58 —   —   70.00 11.58 
Sign up27.0 12.87 3.47 11.9881.54 0.73 0.090
Baking soda (E500(ii))50.0 2.57 1.29 —   —   —   —   
Salt96.5 2.57 2.48 —   —   —   —   
Essence—  2.21 —   —   —   —   —   
Ammonium salt (E503(i))—  0.48 —   —   —   —   —   
Total512.35 13.54 71.98 24.42 129.79 
Output in finished product95.0 504.92 13.3  70.94 24.1  127.91 
Mass fraction by dry matter504.92 14.0  70.94 25.3  127.91 
To the aqueous phase82.8  
List of recipes

Recipe on No. 057 "Tselinnoye" cookies contained in handbooks:

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