KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Crackers → Premium flour crackers → No. 130 cracker "With walnut" → No. 130 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 130 cracker "With walnut" No. 130

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 139 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 107.28 91.72 1.09 1.17 1.59 1.71 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 23.47 19.71 82.50 19.36 —/0.80 —/0.19 
water—  14.04 —   —   —   —   —   
Roasted kernels97.5 13.41 13.07 52.00 6.97 1.00 0.13 
Pasteurized milk the weight ratio of fat 3.2%11.5 12.24 1.41 3.20 0.39 —/4.70 —/0.58 
Sign up27.0 5.03 1.36 11.9880.60 0.73 0.040
Pressed bakery yeast25.0 4.02 1.01 2.60 0.10 8.17 0.33 
Invert syrup [raw, 70%]70.0 3.35 2.35 —   —   70.00 2.35 
Salt96.5 2.01 1.94 —   —   —   —   
Granulated sugar99.851.34 1.34 —   —   99.75 1.34 
Sign up—  1.09 —   —   —   —   —   
Total133.91 20.57 28.59 4.60 6.40 
Output in finished product92.0 127.88 19.6  27.30 4.4  6.11 
Mass fraction by dry matter127.88 21.3  27.30 4.8  6.11 
To the aqueous phase35.6  
List of recipes

Recipe on No. 130 cracker "With walnut" contained in handbooks:

calculations, forms, documents: