KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuit → Butter cookies → №146 cookies "Bars" → biscuit → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №146 cookies "Bars" biscuit

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 693.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 388.92 332.52 1.09 4.24 1.59 6.18 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 233.34 196.00 82.50 192.51 —/0.80 —/1.87 
Powdered sugar99.85132.23 132.03 —   —   99.80 131.97 
Melange27.0 116.65 31.50 11.98813.98 0.73 0.85 
Citrus essence—  1.96 —   —   —   —   —   
Sign up50.0 0.78 0.39 —   —   —   —   
Total692.44 30.37 210.73 20.21 140.22 
Output in finished product95.0 659.20 28.9  200.61 19.2  133.49 
Mass fraction by dry matter659.20 30.4  200.61 20.3  133.49 
To the aqueous phase79.4  
List of recipes

№146 cookies "Bars" (biscuit) included in recipes:

№146 cookies "Bars"No. 146

Recipe on №146 cookies "Bars" (biscuit) contained in handbooks:

calculations, forms, documents: