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All groups → All products → Biscuit → Butter cookies → №183 cookies "Suvorovskoe" → Recipe No. 183 (1986) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №183 cookies "Suvorovskoe" Recipe No. 183 (1986)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 630.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 168.29 143.89 1.09 1.83 1.59 2.68 
Chocolate glaze [Skurikhin]99.1 162.09 160.63 34.47 55.87 48.15 78.05 
Powdered sugar99.85100.97 100.82 —   —   99.80 100.77 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 100.97 84.81 82.50 83.30 —/0.80 —/0.81 
Melange27.0 67.32 18.18 11.9888.07 0.73 0.49 
Sign up88.0 61.00 53.68 —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 30.50 22.57 8.57 2.61 44.56/11.39 13.59/3.47 
Cocoa-butter [cocoa butter]100.0 17.99 17.99 100.00 17.99 —   —   
Cocoa powder [Skurikhin]95.0 15.25 14.49 15.00 2.29 2.00 0.31 
Sugar syrup [raw, 65%]65.0 14.23 9.25 —   —   65.00 9.25 
Sign up99.852.06 2.06 —   —   99.80 2.06 
Total628.37 27.28 171.96 33.31 209.98 
Output in finished product94.9 598.21 26.0  163.71 31.7  199.90 
Mass fraction by dry matter598.21 27.4  163.71 33.4  199.90 
To the aqueous phase86.2  
List of recipes

Recipe on №183 cookies "Suvorovskoe" contained in handbooks:

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