KondiDoc: технологические расчеты в кондитерском производстве
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Calculation of the mass fraction of sugar and fat: No. 170 cookies "Nut" No. 170

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 200.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 87.65 74.94 1.09 0.96 1.59 1.39 
Walnut kernel (raw)94.0 46.57 43.77 45.20 21.05 4.20 1.96 
Powdered sugar99.8541.09 41.03 —   —   99.80 41.01 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 27.39 23.01 82.50 22.60 —/0.80 —/0.22 
Melange27.0 10.95 2.96 11.9881.31 0.73 0.080
Sign up12.0 10.00 1.20 3.20 0.32 —/4.70 —/0.47 
Granulated sugar99.858.22 8.21 —   —   99.75 8.20 
Natural honey78.0 5.48 4.28 —   —   77.27 4.23 
Vanilla powder99.850.82 0.82 —   —   99.80 0.82 
Ammonium salt (E503(i))—  0.18 —   —   —   —   —   
Sign up50.0 0.14 0.070—   —   —   —   
Total200.28 23.04 46.24 28.97 58.14 
Output in finished product95.0 190.66 21.9  44.02 27.6  55.35 
Mass fraction by dry matter190.66 23.1  44.02 29.0  55.35 
To the aqueous phase84.6