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All groups → All products → Biscuit → Butter cookies → №156а fruit cookies Gourmet → No. 156a → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №156а fruit cookies Gourmet No. 156a

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 523.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85121.90 121.71 —   —   99.80 121.66 
Roasted almond kernel97.5 121.90 118.85 55.90 68.14 2.60 3.17 
Raw egg white12.0 121.89 14.63 —   —   0.9451.15 
Fruit filling74.0 86.73 64.18 —   —   71.50 62.01 
Flour, premium85.5 82.88 70.87 1.09 0.90 1.59 1.32 
Sign up94.0 73.13 68.75 52.60 38.47 5.90 4.31 
Fruit70.0 48.76 34.13 —   —   —   —   
Vanilla powder99.850.98 0.98 —   —   99.80 0.98 
Citric acid (E330)98.0 0.52 0.51 —   —   —   —   
Total494.60 20.52 107.51 37.14 194.60 
Output in finished product89.9 470.86 19.5  102.35 35.4  185.26 
Mass fraction by dry matter470.86 21.7  102.35 39.3  185.26 
To the aqueous phase77.7  
List of recipes

№156а fruit cookies Gourmet (No. 156a) included in recipes:

№156 biscuits "Lakomka"No. 156

Recipe on №156а fruit cookies Gourmet contained in handbooks:

calculations, forms, documents: