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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №15 Gingerbread Cheerfulness (glazed custard) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №15 Gingerbread Cheerfulness (glazed custard) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 309.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 166.04 141.96 1.29 2.14 1.79 2.97 
Granulated sugar99.8580.58 80.46 —   —   99.75 80.38 
Starch syrup78.0 39.95 31.16 0.30 0.12 42.75 17.08 
Mayonnaise80.0 18.36 14.69 71.47 13.12 3.95 0.73 
Water—  12.54 —   —   —   —   —   
Sign up100.0 6.10 6.10 99.90 6.09 —   —   
Maize starch87.0 3.54 3.08 —   —   —   —   
Ammonium salt (E503(i))—  2.10 —   —   —   —   —   
Essence—  0.89 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.46 0.23 —   —   —   —   
Total277.68 6.95 21.47 32.73 101.16 
Output in finished product87.5 270.46 6.8  20.91 31.9  98.53 
Mass fraction by dry matter270.46 7.7  20.91 36.4  98.53 
To the aqueous phase71.8  
List of recipes

Recipe on №15 Gingerbread Cheerfulness (glazed custard) contained in handbooks:

calculations, forms, documents: