KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuit → Butter cookies → No. 182a "Keksiki" cookies with fruit filling, glazed with chocolate → No. 182a → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 182a "Keksiki" cookies with fruit filling, glazed with chocolate No. 182a

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 461.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 222.39 220.39 34.47 76.66 48.15 107.08 
Flour, premium85.5 81.22 69.44 1.09 0.89 1.59 1.29 
Powdered sugar99.8572.19 72.08 —   —   99.80 72.05 
Melange27.0 54.15 14.62 11.9886.49 0.73 0.40 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 50.54 42.45 82.50 41.70 —/0.80 —/0.40 
Sign up74.0 40.42 29.91 —   —   71.50 28.90 
Cocoa-butter [cocoa butter]100.0 9.27 9.27 100.00 9.27 —   —   
Cocoa powder [Skurikhin]95.0 1.48 1.41 15.00 0.22 2.00 0.030
Essence—  0.45 —   —   —   —   —   
Ammonium salt (E503(i))—  0.35 —   —   —   —   —   
Sign up—  0.003—   —   —   —   —   
Total459.57 29.29 135.23 45.49 210.01 
Output in finished product94.8 437.51 27.9  128.74 43.3  199.93 
Mass fraction by dry matter437.51 29.4  128.74 45.7  199.93 
To the aqueous phase89.2  
List of recipes

Recipe on No. 182a "Keksiki" cookies with fruit filling, glazed with chocolate contained in handbooks:

calculations, forms, documents: