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All groups → All semi-finished products → Baked semi-finished products → Biscuit semi-finished products → №003 Biscuit → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №003 Biscuit basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 202.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 93.24 25.17 11.98811.18 0.73 0.68 
Flour, premium85.5 77.69 66.42 1.09 0.85 1.59 1.24 
Granulated sugar99.8569.93 69.82 —   —   99.75 69.76 
Citrus essence—  0.60 —   —   —   —   —   
Total161.42 5.95 12.03 35.47 71.68 
Output in finished product75.0 151.58 5.6  11.30 33.3  67.31 
Mass fraction by dry matter151.58 7.5  11.30 44.4  67.31 
To the aqueous phase57.1  
List of recipes

№003 Biscuit (basic recipe) included in recipes:

№047 Cake "Relay"recipe number 1
№063 Cake "Amber"recipe number 1
№014 Cake "Lemon"recipe number 1
Cake Fruit log with jam [Noginsk]Recipe No. 1
№094 "Sponge-marshmallow" cakerecipe number 1
№045 Cake "Sweet"recipe number 1
№061 Cake "Fruit log with cranberry jam"recipe number 1
№064 Cake "Firm"recipe number 1

Recipe on №003 Biscuit contained in handbooks:

calculations, forms, documents: