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All groups → All products → Biscuit → Butter cookies → №183 cookies "Suvorovskoe" → Recipe No. 185 (1969) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №183 cookies "Suvorovskoe" Recipe No. 185 (1969)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 37.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 9.93 8.49 1.09 0.11 1.59 0.16 
Chocolate glaze [Skurikhin]99.1 9.65 9.56 34.47 3.33 48.15 4.65 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 5.96 5.01 82.50 4.92 —/0.80 —/0.050
Powdered sugar99.855.96 5.95 —   —   99.80 5.95 
Melange27.0 3.97 1.07 11.9880.48 0.73 0.030
Sign up88.0 3.59 3.16 —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 1.80 1.33 8.57 0.15 44.56/11.39 0.80/0.21 
Cocoa-butter [cocoa butter]100.0 1.07 1.07 100.00 1.07 —   —   
Cocoa powder [Skurikhin]95.0 0.90 0.85 15.00 0.14 2.00 0.020
Sugar syrup [raw, 65%]65.0 0.84 0.54 —   —   65.00 0.55 
Sign up99.850.12 0.12 —   —   99.80 0.12 
Total37.16 27.42 10.20 33.47 12.45 
Output in finished product94.9 35.31 26.0  9.69 31.8  11.83 
Mass fraction by dry matter35.31 27.4  9.69 33.5  11.83 
To the aqueous phase86.2  
List of recipes

Recipe on №183 cookies "Suvorovskoe" contained in handbooks:

calculations, forms, documents: