KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuit → Butter cookies → No. 152 cookies "Square" → No. 152 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 152 cookies "Square" No. 152

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 591.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 319.13 272.86 1.09 3.48 1.59 5.07 
Powdered sugar99.85124.46 124.28 —   —   99.80 124.21 
Corn oil100.0 99.73 99.73 99.90 99.63 —   —   
Corn starch87.0 39.53 34.39 0.60 0.24 —   —   
Melange27.0 31.91 8.62 11.9883.83 0.73 0.23 
Sign up74.0 31.91 23.62 8.57 2.73 44.56/11.39 14.22/3.63 
Cocoa powder [Skurikhin]95.0 23.94 22.74 15.00 3.59 2.00 0.48 
Invert syrup [raw, 70%]70.0 7.98 5.58 —   —   70.00 5.59 
Baking soda (E500(ii))50.0 1.60 0.80 —   —   —   —   
Cognac—  1.60 —   —   —   —   —   
Sign up—  1.56 —   —   —   —   —   
Salt96.5 1.20 1.15 —   —   —   —   
Essence—  0.40 —   —   —   —   —   
Paint red—  0.040—   —   —   —   —   
Total593.77 19.18 113.50 25.71 152.16 
Output in finished product95.5 565.26 18.3  108.05 24.5  144.85 
Mass fraction by dry matter565.26 19.1  108.05 25.6  144.85 
To the aqueous phase84.5  
List of recipes

Recipe on No. 152 cookies "Square" contained in handbooks:

calculations, forms, documents: