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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 18 Voronezh gingerbread (glazed custard) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 18 Voronezh gingerbread (glazed custard) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 264 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 143.14 122.38 1.29 1.85 1.79 2.56 
Granulated sugar99.8586.48 86.35 —   —   99.75 86.26 
Starch syrup78.0 17.79 13.88 0.30 0.05042.75 7.61 
Margarine84.0 12.61 10.60 82.20 10.37 1.00 0.13 
Water—  10.62 —   —   —   —   —   
Sign up27.0 6.64 1.79 11.9880.80 0.73 0.050
Vegetable oil100.0 3.32 3.32 99.90 3.32 —   —   
Ammonium salt (E503(i))—  1.21 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.40 0.20 —   —   —   —   
Mint essence—  0.13 —   —   —   —   —   
Total238.52 6.21 16.39 36.59 96.61 
Output in finished product88.0 232.32 6.0  15.96 35.6  94.10 
Mass fraction by dry matter232.32 6.9  15.96 40.5  94.10 
To the aqueous phase74.8  
List of recipes

Recipe on No. 18 Voronezh gingerbread (glazed custard) contained in handbooks:

calculations, forms, documents: