KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Biscuit → Butter cookies → No. 184zh cookies "Rosochka" → No. 184 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 184zh cookies "Rosochka" No. 184

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 70.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 33.80 28.90 1.09 0.37 1.59 0.54 
Powdered sugar99.8520.28 20.25 —   —   99.80 20.24 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 18.93 15.90 82.50 15.62 —/0.80 —/0.15 
Melange27.0 6.76 1.82 11.9880.81 0.73 0.050
Pasteurized milk the weight ratio of fat 3.2%11.5 2.82 0.32 3.20 0.090—/4.70 —/0.13 
Sign up70.0 2.03 1.42 —   —   64.00 1.30 
Natural honey78.0 1.35 1.05 —   —   77.27 1.04 
Vanilla powder99.850.14 0.13 —   —   99.80 0.14 
Total69.81 23.89 16.89 33.22 23.49 
Output in finished product94.0 66.46 22.7  16.08 31.6  22.36 
Mass fraction by dry matter66.46 24.2  16.08 33.6  22.36 
To the aqueous phase84.0  
List of recipes

No. 184zh cookies "Rosochka" (No. 184) included in recipes:

No. 184 cookies "Excellent", mixNo. 184

Recipe on No. 184zh cookies "Rosochka" contained in handbooks:

calculations, forms, documents: