KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuit → Sugar cookies → Sugar cookies made from premium flour → No. 062 "Orange" cookies → No. 062 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 062 "Orange" cookies No. 062

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 176 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 115.87 99.07 1.09 1.26 1.59 1.84 
Powdered sugar99.8537.66 37.60 —   —   99.80 37.58 
Margarine84.0 23.17 19.47 82.20 19.05 1.00 0.23 
Melange27.0 10.43 2.82 11.9881.25 0.73 0.080
Corn starch87.0 8.57 7.46 0.60 0.050—   —   
Sign up12.0 4.23 0.51 3.20 0.14 —/4.70 —/0.20 
Invert syrup [raw, 70%]70.0 2.90 2.03 —   —   70.00 2.03 
Baking soda (E500(ii))50.0 0.86 0.43 —   —   —   —   
Salt96.5 0.86 0.83 —   —   —   —   
Essence orange—  0.58 —   —   —   —   —   
Sign up99.850.35 0.35 —   —   99.80 0.35 
Ammonium salt (E503(i))—  0.15 —   —   —   —   —   
Total170.55 12.36 21.75 24.00 42.24 
Output in finished product95.5 168.08 12.2  21.44 23.7  41.63 
Mass fraction by dry matter168.08 12.8  21.44 24.8  41.63 
To the aqueous phase84.0  
List of recipes

Recipe on No. 062 "Orange" cookies contained in handbooks:

calculations, forms, documents: