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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 992.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 663.12 566.97 1.09 7.23 1.59 10.54 
Powdered sugar99.85215.51 215.19 —   —   99.80 215.08 
Margarine84.0 109.41 91.91 82.20 89.94 1.00 1.09 
Corn starch87.0 49.07 42.69 0.60 0.29 —   —   
Melange27.0 39.79 10.74 11.9884.77 0.73 0.29 
Sign up12.0 31.17 3.74 3.20 1.00 —/4.70 —/1.46 
Invert syrup [raw, 70%]70.0 29.84 20.89 —   —   70.00 20.89 
Salt96.5 5.11 4.93 —   —   —   —   
Baking soda (E500(ii))50.0 4.91 2.45 —   —   —   —   
Vanilla powder99.851.99 1.99 —   —   99.80 1.99 
Sign up—  1.33 —   —   —   —   —   
Ammonium salt (E503(i))—  0.86 —   —   —   —   —   
Total961.49 10.40 103.23 25.28 250.83 
Output in finished product95.5 947.55 10.3  101.73 24.9  247.19 
Mass fraction by dry matter947.55 10.7  101.73 26.1  247.19 
To the aqueous phase84.7  
List of recipes

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

No. 106 biscuits "Spring" with fruit fillingNo. 106

Recipe on Spring cookies contained in handbooks:

calculations, forms, documents: