KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuit → Sugar cookies → Sugar cookies made from premium flour → №092 cookies "Samarskoe" → No. 092 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №092 cookies "Samarskoe" No. 092

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 200 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 140.79 120.37 1.09 1.53 1.59 2.24 
Margarine84.0 30.97 26.02 82.20 25.46 1.00 0.31 
Powdered sugar99.8526.33 26.29 —   —   99.80 26.28 
Corn starch87.0 10.55 9.17 0.60 0.060—   —   
Melange27.0 7.91 2.14 11.9880.95 0.73 0.060
Sign up74.0 6.21 4.59 8.57 0.53 44.56/11.39 2.77/0.71 
Invert syrup [raw, 70%]70.0 5.27 3.69 —   —   70.00 3.69 
Salt96.5 1.06 1.02 —   —   —   —   
Baking soda (E500(ii))50.0 0.70 0.35 —   —   —   —   
Pressed bakery yeast25.0 0.68 0.17 2.60 0.0208.17 0.060
Sign up—  0.24 —   —   —   —   —   
Vanillin—  0.070—   —   —   —   —   
Total193.81 14.28 28.55 17.94 35.87 
Output in finished product95.5 191.00 14.1  28.14 17.7  35.35 
Mass fraction by dry matter191.00 14.7  28.14 18.5  35.35 
To the aqueous phase79.7  
List of recipes

Recipe on №092 cookies "Samarskoe" contained in handbooks:

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