KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuit → Butter cookies → No. 160 cookies "Butter" → No. 160 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 160 cookies "Butter" No. 160

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 998.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 534.06 456.62 1.09 5.82 1.59 8.49 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 411.22 345.43 82.50 339.26 —/0.80 —/3.29 
Granulated sugar99.85160.22 159.98 —   —   99.75 159.82 
Melange27.0 106.81 28.84 11.98812.80 0.73 0.78 
Essence—  1.60 —   —   —   —   —   
Total990.86 35.85 357.88 17.15 171.23 
Output in finished product94.5 943.30 34.1  340.70 16.3  163.01 
Mass fraction by dry matter943.30 36.1  340.70 17.3  163.01 
To the aqueous phase74.8  
List of recipes

Recipe on No. 160 cookies "Butter" contained in handbooks:

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