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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 07 Cinnamon gingerbread (raw glazed) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 07 Cinnamon gingerbread (raw glazed) recipe number 1

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 223.4 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	85.5	128.48	109.85	1.29	1.66	1.79	2.30
Granulated sugar	99.85	45.28	45.21	—	—	99.75	45.17
Starch syrup	78.0	26.26	20.48	0.30	0.080	42.75	11.23
Margarine	84.0	12.79	10.74	82.20	10.51	1.00	0.13
Melange	27.0	11.87	3.21	11.988	1.42	0.73	0.090
Sign up	78.0	11.66	9.10	—	—	77.73	9.06
Water	—	8.92	—	—	—	—	—
Cinnamon	100.0	0.86	0.86	—	—	—	—
Ammonium salt (E503(i))	—	0.59	—	—	—	—	—
Baking soda (E500(ii))	50.0	0.17	0.086	—	—	—	—
Total			199.55	6.12	13.67	30.43	67.98
Output in finished product	87.0		194.36	6.0	13.31	29.6	66.21
Mass fraction by dry matter			194.36	6.8	13.31	34.1	66.21
To the aqueous phase						69.5

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

List of recipes

Recipe on No. 07 Cinnamon gingerbread (raw glazed) contained in handbooks:

1986 Gingerbread recipes

Calculation of the mass fraction of sugar and fat: No. 07 Cinnamon gingerbread (raw glazed) recipe number 1

Recipe on No. 07 Cinnamon gingerbread (raw glazed) contained in handbooks:

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