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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 13 Achinski gingerbread (glazed custard) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 13 Achinski gingerbread (glazed custard) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 237 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 132.49 113.28 1.29 1.71 1.79 2.37 
Granulated sugar99.8545.68 45.61 —   —   99.75 45.57 
Natural honey78.0 20.56 16.04 —   —   77.27 15.89 
Maize starch87.0 17.63 15.34 —   —   —   —   
Margarine84.0 13.52 11.36 82.20 11.11 1.00 0.14 
Sign up27.0 11.06 2.99 11.9881.33 0.73 0.080
Water—  6.92 —   —   —   —   —   
Vegetable oil100.0 6.91 6.91 99.90 6.90 —   —   
Ammonium salt (E503(i))—  0.99 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.37 0.18 —   —   —   —   
Sign up—  0.29 —   —   —   —   —   
Total211.69 8.88 21.05 27.03 64.05 
Output in finished product87.0 206.19 8.6  20.50 26.3  62.39 
Mass fraction by dry matter206.19 9.9  20.50 30.3  62.39 
To the aqueous phase67.0  
List of recipes

Recipe on No. 13 Achinski gingerbread (glazed custard) contained in handbooks:

calculations, forms, documents: