KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuit → Butter cookies → No. 174 cookies "Shells" → biscuit → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 174 cookies "Shells" biscuit

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 862.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 483.24 413.17 1.09 5.27 1.59 7.68 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 289.93 243.54 82.50 239.19 —/0.80 —/2.32 
Powdered sugar99.85164.30 164.05 —   —   99.80 163.97 
Melange27.0 144.94 39.13 11.98817.38 0.73 1.06 
Essence—  2.41 —   —   —   —   —   
Sign up50.0 0.97 0.48 —   —   —   —   
Total860.39 30.37 261.84 20.21 174.22 
Output in finished product95.0 819.09 28.9  249.27 19.2  165.86 
Mass fraction by dry matter819.09 30.4  249.27 20.2  165.86 
To the aqueous phase79.3  
List of recipes

No. 174 cookies "Shells" (biscuit) included in recipes:

No. 174 cookies "Shells"No. 174

Recipe on No. 174 cookies "Shells" (biscuit) contained in handbooks:

calculations, forms, documents: