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All groups → All products → Biscuit → Butter cookies → №156 biscuits "Lakomka" → No. 156 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №156 biscuits "Lakomka" No. 156

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 476 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85104.37 104.21 —   —   99.80 104.16 
Roasted almond kernel97.5 104.37 101.76 55.90 58.34 2.60 2.71 
Raw egg white12.0 104.36 12.52 —   —   0.9450.99 
Flour, premium85.5 70.96 60.67 1.09 0.77 1.59 1.13 
Raw almond kernels94.0 62.62 58.86 52.60 32.94 5.90 3.69 
Sign up99.1 53.97 53.49 34.47 18.60 48.15 25.99 
Fruit filling74.0 47.21 34.94 —   —   71.50 33.76 
Fruit70.0 41.75 29.22 —   —   —   —   
Vanilla powder99.850.84 0.84 —   —   99.80 0.84 
Citric acid (E330)98.0 0.45 0.44 —   —   —   —   
Total456.94 23.25 110.65 36.40 173.27 
Output in finished product91.8 437.03 22.2  105.83 34.8  165.72 
Mass fraction by dry matter437.03 24.2  105.83 37.9  165.72 
To the aqueous phase81.0  
List of recipes

Recipe on №156 biscuits "Lakomka" contained in handbooks:

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