KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Biscuit → Butter cookies → No. 191g "Fruit" cookies → biscuit → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 191g "Fruit" cookies biscuit

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 260.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 143.41 122.62 1.09 1.56 1.59 2.28 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 97.23 81.68 82.50 80.21 —/0.80 —/0.78 
Powdered sugar99.8542.02 41.96 —   —   99.80 41.94 
Raw egg white12.0 32.69 3.92 —   —   0.9450.31 
Fruit filling74.0 16.64 12.31 —   —   71.50 11.90 
Sign up—  0.72 —   —   —   —   —   
Total262.49 31.41 81.77 21.87 56.94 
Output in finished product96.0 249.89 29.9  77.84 20.8  54.21 
Mass fraction by dry matter249.89 31.1  77.84 21.7  54.21 
To the aqueous phase83.9  
List of recipes

No. 191g "Fruit" cookies (biscuit) included in recipes:

No. 191 cookies "Dessert set", mixNo. 191
No. 191g "Fruit" cookiesNo. 191g

Recipe on No. 191g "Fruit" cookies (biscuit) contained in handbooks:

calculations, forms, documents: