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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №21 Gingerbread Zabava (glazed custard) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №21 Gingerbread Zabava (glazed custard) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 325.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 155.11 132.62 1.29 2.00 1.79 2.78 
Starch syrup78.0 93.56 72.98 0.30 0.28 42.75 40.00 
Granulated sugar99.8542.12 42.06 —   —   99.75 42.01 
Artificial honey78.0 31.98 24.94 —   —   77.73 24.86 
Margarine84.0 21.58 18.12 82.20 17.74 1.00 0.22 
Sign up—  16.74 —   —   —   —   —   
Melange27.0 5.45 1.47 11.9880.65 0.73 0.040
Ammonium salt (E503(i))—  1.43 —   —   —   —   —   
Dry perfume100.0 0.98 0.98 —   —   —   —   
Baking soda (E500(ii))50.0 0.52 0.26 —   —   —   —   
Sign up96.5 0.31 0.30 —   —   —   —   
Total293.72 6.36 20.67 33.81 109.91 
Output in finished product88.0 286.09 6.2  20.13 32.9  107.05 
Mass fraction by dry matter286.09 7.0  20.13 37.4  107.05 
To the aqueous phase73.3  
List of recipes

Recipe on №21 Gingerbread Zabava (glazed custard) contained in handbooks:

calculations, forms, documents: