KondiDoc: технологические расчеты в кондитерском производстве
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Semi-finished Almond Cookies → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Semi-finished Almond Cookies Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 741.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85357.82 357.29 —   —   99.80 357.10 
Raw egg white12.0 357.82 42.94 —   —   0.9453.38 
Raw almond kernels94.0 306.73 288.32 52.60 161.34 5.90 18.10 
Flour, premium85.5 51.12 43.71 1.09 0.56 1.59 0.81 
Total732.25 21.83 161.90 51.16 379.39 
Output in finished product94.0 697.10 20.8  154.13 48.7  361.18 
Mass fraction by dry matter697.10 22.1  154.13 51.8  361.18 
To the aqueous phase89.0  
List of recipes

Semi-finished Almond Cookies (Recipe No. 1) included in recipes:

No. 184g Almond biscuits with crumb finishNo. 184g
No. 184d Almond biscuits with almond finishNo. 184d
No. 184 cookies "Excellent", mixNo. 184

Recipe on Semi-finished Almond Cookies contained in handbooks:

calculations, forms, documents: