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All groups → All semi-finished products → Baked semi-finished products → Biscuit semi-finished products → No. 001 Biscuit (main) → heated dough for catering establishments (Kengis 1951) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 001 Biscuit (main) heated dough for catering establishments (Kengis 1951)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 495.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 322.08 86.96 11.99 38.62 0.73 2.35 
Flour, premium85.5 175.90 150.40 1.09 1.92 1.59 2.80 
Granulated sugar99.85173.42 173.16 —   —   99.75 172.99 
Total410.52 8.18 40.54 35.95 178.14 
Output in finished product78.0 386.49 7.7  38.17 33.8  167.71 
Mass fraction by dry matter386.49 9.9  38.17 43.4  167.71 
To the aqueous phase60.6  
List of recipes

Recipe on No. 001 Biscuit (main) contained in handbooks:

calculations, forms, documents: