KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuit → Butter cookies → No. 171 cookies "Special" → No. 171 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 171 cookies "Special" No. 171

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 109.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 63.71 54.47 1.09 0.69 1.59 1.01 
Powdered sugar99.8522.93 22.90 —   —   99.80 22.88 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 12.74 10.70 82.50 10.51 —/0.80 —/0.10 
Ghee butter99.0 12.74 12.61 98.70 12.57 —   —   
Melange27.0 8.92 2.41 11.9881.07 0.73 0.070
Sign up74.0 6.37 4.71 8.57 0.55 44.56/11.39 2.84/0.73 
Natural honey78.0 1.27 0.99 —   —   77.27 0.98 
Vanilla powder99.850.51 0.51 —   —   99.80 0.51 
Baking soda (E500(ii))50.0 0.38 0.19 —   —   —   —   
Salt96.5 0.19 0.18 —   —   —   —   
Sign up—  0.17 —   —   —   —   —   
Total109.69 23.12 25.39 26.26 28.83 
Output in finished product95.5 104.86 22.1  24.27 25.1  27.56 
Mass fraction by dry matter104.86 23.1  24.27 26.3  27.56 
To the aqueous phase84.8  
List of recipes

No. 171 cookies "Special" (No. 171) included in recipes:

No. 192 cookies "Russian souvenir", mixNo. 192

Recipe on No. 171 cookies "Special" contained in handbooks:

calculations, forms, documents: