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All groups → All products → Biscuit → Puff pastry → No. 106 biscuits "Spring" with fruit filling → No. 106 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 106 biscuits "Spring" with fruit filling No. 106

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 270.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 136.54 116.74 1.09 1.49 1.59 2.17 
Fruit filling74.0 68.10 50.39 —   —   71.50 48.69 
Powdered sugar99.8544.38 44.31 —   —   99.80 44.29 
Margarine84.0 22.53 18.92 82.20 18.52 1.00 0.23 
Corn starch87.0 10.10 8.79 0.60 0.060—   —   
Sign up27.0 8.19 2.21 11.9880.98 0.73 0.060
Fresh whole milk the weight ratio of fat 3.2%12.0 6.42 0.77 3.20 0.21 —/4.70 —/0.30 
Invert syrup [raw, 70%]70.0 6.14 4.30 —   —   70.00 4.30 
Salt96.5 1.05 1.01 —   —   —   —   
Baking soda (E500(ii))50.0 1.01 0.51 —   —   —   —   
Sign up99.850.41 0.41 —   —   99.80 0.41 
Essence—  0.27 —   —   —   —   —   
Ammonium salt (E503(i))—  0.18 —   —   —   —   —   
Total248.37 7.85 21.26 37.04 100.35 
Output in finished product90.1 244.15 7.7  20.90 36.4  98.64 
Mass fraction by dry matter244.15 8.6  20.90 40.4  98.64 
To the aqueous phase78.7  
List of recipes

Recipe on No. 106 biscuits "Spring" with fruit filling contained in handbooks:

calculations, forms, documents: