KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Baked semi-finished products → Biscuit semi-finished products → No. 001 Biscuit (main) → Recipe number 2 (!) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 001 Biscuit (main) Recipe number 2 (!)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 47.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 27.36 7.39 11.9883.28 0.73 0.20 
Granulated sugar99.8516.42 16.39 —   —   99.75 16.38 
Flour, premium85.5 13.30 11.37 1.09 0.14 1.59 0.21 
Potato starch80.0 3.28 2.63 —   —   0.90 0.030
Essence—  0.16 —   —   —   —   —   
Total37.78 7.23 3.42 35.56 16.82 
Output in finished product75.0 35.48 6.8  3.21 33.4  15.80 
Mass fraction by dry matter35.48 9.0  3.21 44.5  15.80 
To the aqueous phase57.2  
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