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. 001a Biscuit semi-finished product crumb No. 1 → Recipe number 3 (for feast Potato 365) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 001a Biscuit semi-finished product crumb No. 1 Recipe number 3 (for feast Potato 365)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 631.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 366.02 98.83 11.98843.88 0.73 2.67 
Granulated sugar99.85219.23 218.91 —   —   99.75 218.68 
Flour, premium85.5 177.57 151.83 1.09 1.94 1.59 2.82 
Potato starch80.0 43.84 35.07 —   —   0.90 0.39 
Essence—  2.19 —   —   —   —   —   
Total504.63 7.25 45.82 35.54 224.56 
Output in finished product75.0 473.85 6.8  43.03 33.4  210.86 
Mass fraction by dry matter473.85 9.1  43.03 44.5  210.86 
To the aqueous phase57.2  
List of recipes

No. 001a Biscuit semi-finished product crumb No. 1 (Recipe number 3 (for feast Potato 365)) included in recipes:

# 365 Pastry "Potato" sprinkledrecipe number 1
# 365 Pastry "Potato" sprinkledrecipe No. 3

Recipe on No. 001a Biscuit semi-finished product crumb No. 1 contained in handbooks:

calculations, forms, documents: