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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 12 Curly gingerbread (raw glazed) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 12 Curly gingerbread (raw glazed) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 814.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 456.38 390.20 1.29 5.89 1.79 8.17 
Granulated sugar99.85294.04 293.60 —   —   99.75 293.30 
Starch syrup78.0 46.57 36.32 0.30 0.14 42.75 19.91 
Water—  32.73 —   —   —   —   —   
Melange27.0 21.17 5.71 11.9882.54 0.73 0.15 
Sign up—  4.41 —   —   —   —   —   
Baking soda (E500(ii))50.0 1.27 0.63 —   —   —   —   
Dry perfume100.0 1.06 1.06 —   —   —   —   
Total727.53 1.05 8.57 39.48 321.53 
Output in finished product87.0 708.62 1.0  8.35 38.4  313.17 
Mass fraction by dry matter708.62 1.2  8.35 44.2  313.17 
To the aqueous phase74.7  
List of recipes

Recipe on No. 12 Curly gingerbread (raw glazed) contained in handbooks:

calculations, forms, documents: