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All groups → All products → Biscuits → Flour biscuits of the 2nd grade → No. 139 biscuits → No. 139 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 139 biscuits No. 139

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 694.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 700.58 598.99 1.79 12.54 2.19 15.34 
water—  178.46 —   —   —   —   —   
Pressed bakery yeast25.0 22.77 5.69 2.60 0.59 8.17 1.86 
Invert syrup [raw, 70%]70.0 14.89 10.42 —   —   70.00 10.42 
Salt96.5 10.51 10.14 —   —   —   —   
Sign up99.856.31 6.30 —   —   99.75 6.29 
Baking soda (E500(ii))50.0 2.63 1.31 —   —   —   —   
Lactic acid (E270)40.0 1.58 0.63 —   —   —   —   
Ammonium salt (E503(i))—  0.79 —   —   —   —   —   
Total633.49 1.89 13.13 4.88 33.91 
Output in finished product89.0 618.28 1.8  12.81 4.8  33.10 
Mass fraction by dry matter618.28 2.1  12.81 5.4  33.10 
To the aqueous phase30.4  
List of recipes

Recipe on No. 139 biscuits contained in handbooks:

calculations, forms, documents: