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All groups → All semi-finished products → Baked semi-finished products → Biscuit semi-finished products → №015 Biscuit "Stephanie" → Recipe number 2 (!) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №015 Biscuit "Stephanie" Recipe number 2 (!)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 883.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 245.85 210.20 1.09 2.68 1.59 3.91 
Granulated sugar99.85226.28 225.94 —   —   99.75 225.71 
Chicken eggs [chicken egg] [2]27.0 208.53 56.30 11.99 25.00 0.73 1.52 
Roasted kernels97.5 204.30 199.19 52.00 106.24 1.00 2.04 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 194.46 163.35 82.50 160.43 —/0.80 —/1.56 
Sign up95.0 17.21 16.35 15.00 2.58 2.00 0.34 
Ammonium carbonic (E503(i))—  3.93 —   —   —   —   —   
Salt96.5 2.57 2.48 —   —   —   —   
Vanillin—  0.21 —   —   —   —   —   
Total873.80 33.62 296.93 26.56 234.53 
Output in finished product94.0 830.11 31.9  282.08 25.2  222.80 
Mass fraction by dry matter830.11 34.0  282.08 26.8  222.80 
To the aqueous phase80.8  
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