KondiDoc: технологические расчеты в кондитерском производстве
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Vanilla cookies → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Vanilla cookies Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 231 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 152.67 130.53 1.09 1.66 1.59 2.43 
Powdered sugar99.8549.62 49.54 —   —   99.80 49.52 
Margarine84.0 26.72 22.44 82.20 21.96 1.00 0.27 
Corn starch87.0 11.30 9.83 0.60 0.070—   —   
Melange27.0 11.30 3.05 11.9881.35 0.73 0.080
Sign up12.0 7.18 0.86 3.20 0.23 —/4.70 —/0.34 
Invert syrup [raw, 70%]70.0 6.87 4.81 —   —   70.00 4.81 
Baking soda (E500(ii))50.0 1.13 0.56 —   —   —   —   
Salt96.5 1.13 1.09 —   —   —   —   
Vanilla powder99.851.13 1.13 —   —   99.80 1.13 
Sign up—  0.20 —   —   —   —   —   
Total223.85 10.94 25.27 25.31 58.46 
Output in finished product95.5 220.60 10.8  24.90 24.9  57.61 
Mass fraction by dry matter220.60 11.3  24.90 26.1  57.61 
To the aqueous phase84.7  
List of recipes

Vanilla cookies (Recipe No. 1) included in recipes:

No. 105 "Vanilla" cookies with fruit fillingNo. 105

Recipe on Vanilla cookies contained in handbooks:

calculations, forms, documents: