KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuit → Butter cookies → No. 190 cookies "Amber" → No. 190 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 190 cookies "Amber" No. 190

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 518 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85194.45 194.16 —   —   99.75 193.96 
Flour, premium85.5 180.39 154.24 1.09 1.97 1.59 2.87 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 85.49 71.81 82.50 70.53 —/0.80 —/0.68 
Corn flour85.5 77.37 66.15 1.49 1.15 1.29 1.00 
Raisins80.0 27.42 21.94 —   —   66.00 18.10 
Sign up50.0 3.54 1.77 —   —   —   —   
Salt96.5 1.98 1.91 —   —   —   —   
Vanilla powder99.851.80 1.80 —   —   99.80 1.80 
Cinnamon100.0 0.41 0.41 —   —   —   —   
Total514.19 14.22 73.65 42.12 218.17 
Output in finished product94.5 489.51 13.5  70.11 40.1  207.70 
Mass fraction by dry matter489.51 14.3  70.11 42.4  207.70 
To the aqueous phase87.9  
List of recipes

Recipe on No. 190 cookies "Amber" contained in handbooks:

calculations, forms, documents: