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All groups → All products → Biscuit → Lingering cookies → First grade flour lingering cookies → №003 cookies "Riddle" → No. 003 with water calculation → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №003 cookies "Riddle" No. 003 with water calculation

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 237.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 163.15 139.49 1.29 2.10 1.79 2.92 
water—  38.31 —   —   —   —   —   
Granulated sugar99.8534.21 34.16 —   —   99.75 34.12 
Margarine84.0 21.05 17.68 82.20 17.30 1.00 0.21 
Corn starch87.0 13.15 11.44 0.60 0.080—   —   
Sign up93.5 11.22 10.49 —   —   —   —   
Invert syrup [raw, 70%]70.0 8.40 5.88 —   —   70.00 5.88 
Melange27.0 7.02 1.89 11.9880.84 0.73 0.050
Baking soda (E500(ii))50.0 1.76 0.88 —   —   —   —   
Salt96.5 1.31 1.26 —   —   —   —   
Total223.18 8.57 20.32 18.21 43.18 
Output in finished product93.0 220.50 8.5  20.08 18.0  42.66 
Mass fraction by dry matter220.50 9.1  20.08 19.3  42.66 
To the aqueous phase71.9  
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