KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuit → Butter cookies → No. 191d cookies "Bars" → biscuit → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 191d cookies "Bars" biscuit

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 203 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 118.44 101.27 1.09 1.29 1.59 1.88 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 80.42 67.56 82.50 66.35 —/0.80 —/0.64 
Powdered sugar99.8534.82 34.77 —   —   99.80 34.75 
Raw egg white12.0 27.02 3.24 —   —   0.9450.26 
Lemon essence—  0.66 —   —   —   —   —   
Total206.84 33.32 67.64 18.38 37.31 
Output in finished product97.0 196.91 31.7  64.39 17.5  35.52 
Mass fraction by dry matter196.91 32.7  64.39 18.0  35.52 
To the aqueous phase85.3  
List of recipes

No. 191d cookies "Bars" (biscuit) included in recipes:

No. 191 cookies "Dessert set", mixNo. 191
No. 191d cookies "Bars"No. 191d

Recipe on No. 191d cookies "Bars" (biscuit) contained in handbooks:

calculations, forms, documents: