KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Biscuits → Biscuits made from premium flour → №143 biscuits "Arctic" → No. 143 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №143 biscuits "Arctic" No. 143

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 301.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 283.31 242.23 1.09 3.09 1.59 4.50 
water—  63.96 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 35.41 29.75 82.50 29.21 —/0.80 —/0.28 
Pressed bakery yeast25.0 8.50 2.12 2.60 0.22 8.17 0.69 
Salt96.5 5.31 5.13 —   —   —   —   
Sign up99.851.42 1.41 —   —   99.75 1.42 
Baking soda (E500(ii))50.0 0.57 0.28 —   —   —   —   
Total280.93 10.79 32.52 2.25 6.79 
Output in finished product91.0 274.18 10.5  31.74 2.2  6.63 
Mass fraction by dry matter274.18 11.6  31.74 2.4  6.63 
To the aqueous phase19.5  
List of recipes

Recipe on №143 biscuits "Arctic" contained in handbooks:

calculations, forms, documents: