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. 189 "Berry" cookies → No. 189 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 189 "Berry" cookies No. 189

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 924.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 554.41 474.02 1.09 6.04 1.59 8.82 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 203.30 170.77 82.50 167.72 —/0.80 —/1.63 
Powdered sugar99.85184.78 184.51 —   —   99.80 184.41 
Melange27.0 46.18 12.47 11.9885.54 0.73 0.34 
Dry cream96.0 35.81 34.38 42.00 15.04 —/30.20 —/10.81 
Sign up70.0 27.72 19.40 —   —   —   —   
Natural honey78.0 14.80 11.55 —   —   77.27 11.44 
Baking soda (E500(ii))50.0 3.66 1.83 —   —   —   —   
Ammonium salt (E503(i))—  1.22 —   —   —   —   —   
Essence—  0.44 —   —   —   —   —   
Total908.93 21.02 194.34 23.05 213.10 
Output in finished product94.0 868.94 20.1  185.79 22.0  203.72 
Mass fraction by dry matter868.94 21.4  185.79 23.4  203.72 
To the aqueous phase78.6  
List of recipes

Recipe on No. 189 "Berry" cookies contained in handbooks:

calculations, forms, documents: