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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 2nd grade → glazed → No. 03 Youth gingerbread (glazed custard) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 03 Youth gingerbread (glazed custard) recipe number 1

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 74.2 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	85.5	36.83	31.49	1.79	0.66	2.19	0.81
Granulated sugar	99.85	23.67	23.63	—	—	99.75	23.61
Artificial honey	78.0	8.75	6.82	—	—	77.73	6.80
Starch syrup	78.0	5.26	4.10	0.30	0.020	42.75	2.25
Water	—	3.35	—	—	—	—	—
Sign up	—	0.35	—	—	—	—	—
Dry perfume	100.0	0.19	0.19	—	—	—	—
Baking soda (E500(ii))	50.0	0.069	0.034	—	—	—	—
Total			66.28	0.92	0.68	45.11	33.47
Output in finished product	87.0		64.55	0.9	0.66	43.9	32.60
Mass fraction by dry matter			64.55	1.0	0.66	50.5	32.60
To the aqueous phase						77.2

'classic' calculation from consumption'exact' calculation from composition

List of recipes

Recipe on No. 03 Youth gingerbread (glazed custard) contained in handbooks:

1986 Gingerbread recipes

Calculation of the mass fraction of sugar and fat: No. 03 Youth gingerbread (glazed custard) recipe number 1

Recipe on No. 03 Youth gingerbread (glazed custard) contained in handbooks:

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