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All groups → All products → Crackers → Premium flour crackers → No. 137 "Egg" cracker → No. 137 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 137 "Egg" cracker No. 137

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 345.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 293.73 251.14 1.09 3.20 1.59 4.67 
Melange27.0 66.09 17.84 11.9887.92 0.73 0.48 
Margarine84.0 58.75 49.35 82.20 48.29 1.00 0.59 
water—  23.95 —   —   —   —   —   
Pressed bakery yeast25.0 11.01 2.75 2.60 0.29 8.17 0.90 
Sign up96.5 7.34 7.09 —   —   —   —   
Granulated sugar99.853.67 3.67 —   —   99.75 3.66 
Concentrated annatto dye (E160b)100.0 1.10 1.10 —   —   —   —   
Total332.93 17.27 59.70 2.98 10.30 
Output in finished product92.0 317.95 16.5  57.01 2.8  9.84 
Mass fraction by dry matter317.95 17.9  57.01 3.1  9.84 
To the aqueous phase26.3  
List of recipes

Recipe on No. 137 "Egg" cracker contained in handbooks:

calculations, forms, documents: