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) → starch free → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 001 Biscuit (main) starch free

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 487.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 281.98 76.13 11.98833.80 0.73 2.06 
Flour, premium85.5 170.87 146.10 1.09 1.86 1.59 2.72 
Granulated sugar99.85169.18 168.93 —   —   99.75 168.76 
Essence—  1.69 —   —   —   —   —   
Total391.16 7.32 35.66 35.61 173.54 
Output in finished product75.0 365.55 6.8  33.33 33.3  162.18 
Mass fraction by dry matter365.55 9.1  33.33 44.4  162.18 
To the aqueous phase57.1  
List of recipes

No. 001 Biscuit (main) (starch free) included in recipes:

Fruit-coconut cake [Voskresensk]Recipe No. 1
Seven-flower cake [Noginsk]Recipe No. 1
Cake Waiting (fig) [Yegoryevsk]Recipe No. 1
Fancy Cake [Elektrostal]Recipe No. 1
Cake Autumn waltz [Noginsk]Recipe No. 1
Cake Waiting [Pavlovsky Posad]Recipe No. 1
Fancy Cake [Elektrostal]Recipe No. 2
Cranberry cake [Sergiev posad]Recipe No. 1
Cake Natalie [Voskresensk]on a biscuit

calculations, forms, documents: