A company produce 100kg of butter cookies a day using the following ingredients: wheat flour, water, vegetable fat, sugar, salt and chemical leavening. The ratio of the ingredients in the dough mix is 80/18/30/20/1/2. The composition of the vegetable fat used in the formulation water 10% and fat 90%. The composition of the wheat flour is: 15% protein, 13% of moisture, 2% ashes, 70% of starch. Knowing that the final moisture of the butter cookie is 2% calculate the concentration of protein, fat and sugar in the biscuit and the water lost during the processing
A company produce 100kg of butter cookies a day using the following ingredients: wheat flour, water, vegetable fat, sugar, salt and chemical leavening. The ratio of the ingredients in the dough mix is 80/18/30/20/1/2. The composition of the vegetable fat used in the formulation water 10% and fat 90%. The composition of the wheat flour is: 15% protein, 13% of moisture, 2% ashes, 70% of starch. Knowing that the final moisture of the butter cookie is 2% calculate the concentration of protein, fat and sugar in the biscuit and the water lost during the processing
Introduction to Chemical Engineering Thermodynamics
8th Edition
ISBN:9781259696527
Author:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Publisher:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Chapter1: Introduction
Section: Chapter Questions
Problem 1.1P
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Question
A company produce 100kg of butter cookies a day using the
following ingredients: wheat flour, water, vegetable fat, sugar,
salt and chemical leavening.
The ratio of the ingredients in the dough mix is 80/18/30/20/1/2.
The composition of the vegetable fat used in the formulation
water 10% and fat 90%.
The composition of the wheat flour is: 15% protein, 13% of
moisture, 2% ashes, 70% of starch.
Knowing that the final moisture of the butter cookie is 2%
calculate the concentration of protein, fat and sugar in the biscuit
and the water lost during the processing
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