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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 20 Travel gingerbread (custard glazed) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 20 Travel gingerbread (custard glazed) recipe number 1

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 161.5 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	85.5	82.54	70.57	1.29	1.06	1.79	1.48
Granulated sugar	99.85	53.61	53.53	—	—	99.75	53.48
Artificial honey	78.0	15.24	11.88	—	—	77.73	11.85
Water	—	7.49	—	—	—	—	—
Melange	27.0	4.98	1.34	11.988	0.60	0.73	0.040
Sign up	78.0	4.21	3.29	0.30	0.010	42.75	1.80
Margarine	84.0	3.83	3.22	82.20	3.15	1.00	0.040
Ammonium salt (E503(i))	—	0.90	—	—	—	—	—
Dry perfume	100.0	0.31	0.31	—	—	—	—
Baking soda (E500(ii))	50.0	0.23	0.11	—	—	—	—
Total			144.26	2.98	4.82	42.53	68.69
Output in finished product	87.0		140.50	2.9	4.69	41.4	66.90
Mass fraction by dry matter			140.50	3.3	4.69	47.6	66.90
To the aqueous phase						76.1

'classic' calculation from consumption'exact' calculation from composition

List of recipes

Recipe on No. 20 Travel gingerbread (custard glazed) contained in handbooks:

1986 Gingerbread recipes

Calculation of the mass fraction of sugar and fat: No. 20 Travel gingerbread (custard glazed) recipe number 1

Recipe on No. 20 Travel gingerbread (custard glazed) contained in handbooks:

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