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

Calculation of the mass fraction of sugar and fat: No. 182b cookies "Keksiki" with fruit filling, unglazed No. 182b

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 291.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 94.25 80.58 1.09 1.03 1.59 1.50 
Powdered sugar99.8583.77 83.65 —   —   99.80 83.60 
Melange27.0 62.83 16.97 11.9887.53 0.73 0.46 
Fruit filling74.0 58.76 43.48 —   —   71.50 42.01 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 58.64 49.26 82.50 48.38 —/0.80 —/0.47 
Sign up95.0 1.72 1.63 15.00 0.26 2.00 0.030
Essence—  0.52 —   —   —   —   —   
Ammonium salt (E503(i))—  0.41 —   —   —   —   —   
Dye—  0.004—   —   —   —   —   
Total275.58 19.62 57.20 43.88 127.91 
Output in finished product90.0 262.35 18.7  54.45 41.8  121.77 
Mass fraction by dry matter262.35 20.8  54.45 46.4  121.77 
To the aqueous phase80.7  
List of recipes

Recipe on No. 182b cookies "Keksiki" with fruit filling, unglazed contained in handbooks:

calculations, forms, documents: