KondiDoc: технологические расчеты в кондитерском производстве
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Biscuit New → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Biscuit New Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 773 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 291.42 78.68 11.98834.94 0.73 2.13 
Granulated sugar99.85290.65 290.21 —   —   99.75 289.92 
Flour, premium85.5 279.83 239.25 1.09 3.05 1.59 4.45 
Potato starch80.0 11.60 9.28 —   —   0.90 0.10 
Essence—  2.94 —   —   —   —   —   
Total617.42 4.91 37.99 38.37 296.60 
Output in finished product75.0 579.75 4.6  35.67 36.0  278.50 
Mass fraction by dry matter579.75 6.2  35.67 48.0  278.50 
To the aqueous phase59.0  
List of recipes

Biscuit New (Recipe No. 1) included in recipes:

Almond cake [Voskresensk]Recipe No. 1

calculations, forms, documents: