KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuit → Butter cookies → No. 162 "Almond" cookies, without filling → Recipe No. 164 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 162 "Almond" cookies, without filling Recipe No. 164

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 415 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85275.20 274.79 —   —   99.75 274.51 
Raw almond kernels94.0 110.08 103.47 52.60 57.90 5.90 6.49 
Raw egg white12.0 110.08 13.21 —   —   0.9451.04 
Flour, premium85.5 27.52 23.53 1.09 0.30 1.59 0.44 
Total415.00 14.02 58.20 68.07 282.48 
Output in finished product95.0 394.25 13.3  55.29 64.7  268.36 
Mass fraction by dry matter394.25 14.0  55.29 68.1  268.36 
To the aqueous phase92.8  
List of recipes

Recipe on No. 162 "Almond" cookies, without filling contained in handbooks:

calculations, forms, documents: