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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 17 Volzhsky gingerbread (glazed custard) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 17 Volzhsky gingerbread (glazed custard) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 932.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 404.55 345.89 1.29 5.22 1.79 7.24 
Granulated sugar99.85280.31 279.89 —   —   99.75 279.61 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 186.53 138.03 8.57 15.99 44.56/11.39 83.12/21.25 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 46.62 39.16 82.50 38.46 —/0.80 —/0.37 
Starch syrup78.0 37.30 29.09 0.30 0.11 42.75 15.95 
Sign up—  31.40 —   —   —   —   —   
Ammonium salt (E503(i))—  3.55 —   —   —   —   —   
Fruit essence—  1.53 —   —   —   —   —   
Baking soda (E500(ii))50.0 1.19 0.60 —   —   —   —   
Total832.66 6.41 59.78 42.91 399.97 
Output in finished product87.0 811.01 6.2  58.23 41.8  389.57 
Mass fraction by dry matter811.01 7.2  58.23 48.0  389.57 
To the aqueous phase76.3  
List of recipes

Recipe on No. 17 Volzhsky gingerbread (glazed custard) contained in handbooks:

calculations, forms, documents: