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 No. 3 (1952) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 001 Biscuit (main) Recipe No. 3 (1952)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 797.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 493.14 133.15 11.98859.12 0.73 3.60 
Granulated sugar99.85295.88 295.44 —   —   99.75 295.14 
Flour, premium85.5 239.66 204.91 1.09 2.61 1.59 3.81 
Potato starch80.0 59.17 47.34 —   —   0.90 0.53 
Essence—  2.96 —   —   —   —   —   
Total680.83 7.74 61.73 37.99 303.08 
Output in finished product78.0 622.28 7.1  56.42 34.7  277.02 
Mass fraction by dry matter622.28 9.1  56.42 44.5  277.02 
To the aqueous phase61.2  
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