KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuit → Sugar cookies → Sugar cookies made from premium flour → No. 082 cookies "Nectar" → No. 082 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 082 cookies "Nectar" No. 082

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 474.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 302.29 258.46 1.09 3.29 1.59 4.81 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 102.78 86.33 82.50 84.79 —/0.80 —/0.82 
Powdered sugar99.8590.69 90.55 —   —   99.80 90.51 
Melange27.0 27.21 7.35 11.9883.26 0.73 0.20 
Invert syrup [raw, 70%]70.0 12.09 8.46 —   —   70.00 8.46 
Sign up12.0 9.46 1.14 3.20 0.30 —/4.70 —/0.44 
Vanilla powder99.854.53 4.53 —   —   99.80 4.52 
Baking soda (E500(ii))50.0 2.12 1.06 —   —   —   —   
Salt96.5 2.12 2.04 —   —   —   —   
Ammonium salt (E503(i))—  1.96 —   —   —   —   —   
Total459.91 19.31 91.64 23.03 109.32 
Output in finished product95.5 453.24 19.0  90.31 22.7  107.73 
Mass fraction by dry matter453.24 19.9  90.31 23.8  107.73 
To the aqueous phase83.5  
List of recipes

Recipe on No. 082 cookies "Nectar" contained in handbooks:

calculations, forms, documents: