KondiDoc: технологические расчеты в кондитерском производстве
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Biscuit (Noginsk) → Recipe No. 2 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Biscuit (Noginsk) Recipe No. 2

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 879.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 542.32 146.43 11.98865.01 0.73 3.96 
Flour, premium85.5 325.40 278.22 1.09 3.55 1.59 5.17 
Granulated sugar99.85325.40 324.91 —   —   99.75 324.59 
Essence—  1.80 —   —   —   —   —   
Total749.56 7.79 68.56 37.93 333.72 
Output in finished product80.0 703.84 7.3  64.38 35.6  313.36 
Mass fraction by dry matter703.84 9.1  64.38 44.5  313.36 
To the aqueous phase64.0  
List of recipes

Biscuit (Noginsk) (Recipe No. 2) included in recipes:

Cake Joy [Noginsk]Recipe No. 1

calculations, forms, documents: