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All groups → All products → Biscuit → Butter cookies → No. 166 "Milk-honey" cookies → No. 166 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 166 "Milk-honey" cookies No. 166

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 325.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 194.65 166.43 1.09 2.12 1.59 3.09 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 75.35 63.29 82.50 62.16 —/0.80 —/0.60 
Powdered sugar99.8569.06 68.96 —   —   99.80 68.92 
Melange27.0 25.11 6.78 11.9883.01 0.73 0.18 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 18.84 13.94 8.57 1.61 44.56/11.39 8.40/2.15 
Sign up78.0 6.29 4.90 —   —   77.27 4.86 
Ammonium salt (E503(i))—  0.66 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.62 0.31 —   —   —   —   
Salt96.5 0.62 0.60 —   —   —   —   
Essence honey—  0.31 —   —   —   —   —   
Total325.22 21.14 68.90 26.77 87.24 
Output in finished product95.0 309.60 20.1  65.59 25.5  83.05 
Mass fraction by dry matter309.60 21.2  65.59 26.8  83.05 
To the aqueous phase83.6  
List of recipes

Recipe on No. 166 "Milk-honey" cookies contained in handbooks:

calculations, forms, documents: