KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Crackers → Premium flour crackers → No. 132 cracker "With cheese" → No. 132 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 132 cracker "With cheese" No. 132

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 910.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 712.02 608.78 1.09 7.76 1.59 11.32 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 155.75 130.83 82.50 128.49 —/0.80 —/1.25 
Cheese70.0 100.13 70.09 —   —   —   —   
Pasteurized milk the weight ratio of fat 3.2%11.5 81.26 9.34 3.20 2.60 —/4.70 —/3.82 
water—  58.72 —   —   —   —   —   
Sign up27.0 33.38 9.01 11.9884.00 0.73 0.24 
Pressed bakery yeast25.0 26.70 6.68 2.60 0.69 8.17 2.18 
Invert syrup [raw, 70%]70.0 22.25 15.58 —   —   70.00 15.58 
Salt96.5 13.35 12.88 —   —   —   —   
Granulated sugar99.858.90 8.89 —   —   99.75 8.88 
Sign up—  7.23 —   —   —   —   —   
Total872.08 15.77 143.54 4.56 41.50 
Output in finished product91.5 832.83 15.1  137.08 4.4  39.63 
Mass fraction by dry matter832.83 16.5  137.08 4.8  39.63 
To the aqueous phase34.1  
List of recipes

Recipe on No. 132 cracker "With cheese" contained in handbooks:

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