KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuit → Sugar cookies → Sugar cookies made from premium flour → No. 104 cookies "Yantar" → No. 104 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 104 cookies "Yantar" No. 104

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 403.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 274.97 235.10 1.09 3.00 1.59 4.37 
Margarine84.0 76.99 64.67 82.20 63.29 1.00 0.77 
Granulated sugar99.8568.74 68.64 —   —   99.75 68.57 
Invert syrup [raw, 70%]70.0 11.00 7.70 —   —   70.00 7.70 
Fresh whole milk the weight ratio of fat 3.2%12.0 8.61 1.03 3.20 0.28 —/4.70 —/0.40 
Sign up96.6 6.87 6.64 52.20 3.59 4.70 0.32 
Vanilla powder99.854.12 4.12 —   —   99.80 4.11 
Baking soda (E500(ii))50.0 1.92 0.96 —   —   —   —   
Salt96.5 1.92 1.86 —   —   —   —   
Ammonium salt (E503(i))—  1.37 —   —   —   —   —   
Sign up—  1.37 —   —   —   —   —   
Total390.72 17.40 70.16 21.35 86.10 
Output in finished product95.5 385.06 17.1  69.14 21.0  84.85 
Mass fraction by dry matter385.06 18.0  69.14 22.0  84.85 
To the aqueous phase82.4  
List of recipes

Recipe on No. 104 cookies "Yantar" contained in handbooks:

calculations, forms, documents: