Results

1. Cookies recipe
Ingredients Mass ratio
Egg 13%
Flour 40.25%
Sugar 26%
Shortening 10%
Butter 10%
Baking powder 0.6%
Vanilla 0.05%
Salt 0.1%
Total 100%

2. Mass balance
2.1 Calculating ingredients
The weight of the egg after removing the shell and weighing is 55.5g
With the mass ratio of egg at 13%, we can calculate the mass of other ingredients
megg = 55.5 (g)
26 26
msugar = megg x = 55.5 x = 111 (g)
13 13
40.25 40.25
mflour = megg x = 55.5 x = 171.84 (g)
13 13
10 10
mbutter = megg x = 55.5 x = 42.69 (g)
13 13
10 10
mshortening = megg x = 55.5 x = 42.69 (g)
13 13
0.6 0.6
mbaking powder = megg x = 55.5 x = 2.56 (g)
13 13
0.05 0.05
mvanilla = megg x = 55.5 x = 0.21 (g)
13 13
0.1 0.1
msugar = megg x = 55.5 x = 0.43 (g)
13 13

Ingredients Mass ratio Mass (g)

Egg 13% 55.5
 Flour 40.25% 171.84
Sugar 26% 111
Shortening 10% 42.69
Butter 10% 42.69
Baking powder 0.6% 2.56
Vanilla 0.05% 0.21
Salt 0.1% 0.43
Total 100% 426.92

2.2 Cookies product

- Mass of all ingredents: 426.92 (g)
- Mass of cookies: 350 (g)
mloss = mingredients – mcookies = 426.92 – 350 = 76.92 (g)
mloss 76.92
% loss = x 100% = x 100% = 18.02%
mingredients 426.92

The amount of loss is relatively high, mainly due to the shaping process causing loss on
the mold and on the triangle bag. In addition, the baking process that evaporates water
also causes high loss.
Yield = 100% - % loss = 100% - 18.02% = 81.98%

Discussion
 Criteria Value
Diameter 60 mm
Thickness 10 mm
Shape Round shape, convex top and porous surface
Color Light yellow
Taste Butter and baking small, characteristic cookie taste
Texture Hard, spongy, rough