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All groups → All products → Biscuit → Butter cookies → No. 155l chocolate biscuits → No. 155l → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 155l chocolate biscuits No. 155l

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 352.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85117.44 117.26 —   —   99.80 117.21 
Flour, premium85.5 117.43 100.40 1.09 1.28 1.59 1.87 
Melange27.0 93.94 25.36 11.98811.26 0.73 0.69 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 77.50 65.10 82.50 63.94 —/0.80 —/0.62 
Praline99.0 33.49 33.15 37.70 12.63 42.60 14.27 
Sign up95.0 9.39 8.92 15.00 1.41 2.00 0.19 
Essence—  0.59 —   —   —   —   —   
Total350.20 25.65 90.52 38.15 134.63 
Output in finished product94.5 333.39 24.4  86.17 36.3  128.17 
Mass fraction by dry matter333.39 25.8  86.17 38.4  128.17 
To the aqueous phase86.8  
List of recipes

Recipe on No. 155l chocolate biscuits contained in handbooks:

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