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All groups → All semi-finished products → Baked semi-finished products → Biscuit semi-finished products → Biscuit South → for home cooking (Kengis 1951) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Biscuit South for home cooking (Kengis 1951)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 323.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 121.28 103.69 1.09 1.32 1.59 1.93 
Chicken eggs [chicken egg] [2]27.0 104.30 28.16 11.99 12.51 0.73 0.76 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 80.85 67.91 82.50 66.70 —/0.80 —/0.65 
Granulated sugar99.8580.85 80.73 —   —   99.75 80.65 
Vanillin—  0.040—   —   —   —   —   
Total280.49 24.90 80.53 25.90 83.76 
Output in finished product83.0 268.42 23.8  77.06 24.8  80.16 
Mass fraction by dry matter268.42 28.7  77.06 29.9  80.16 
To the aqueous phase59.3  
List of recipes

Recipe on Biscuit South contained in handbooks:

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