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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 23 Irek gingerbread (glazed custard) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 23 Irek gingerbread (glazed custard) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 87.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 43.04 36.80 1.29 0.56 1.79 0.77 
Granulated sugar99.8521.93 21.90 —   —   99.75 21.88 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 15.65 11.58 8.57 1.34 44.56/11.39 6.97/1.78 
Cocoa powder [Skurikhin]95.0 3.93 3.73 15.00 0.59 2.00 0.080
Margarine84.0 3.56 2.99 82.20 2.93 1.00 0.040
Sign up78.0 3.56 2.78 0.30 0.01042.75 1.52 
water—  3.15 —   —   —   —   —   
Ammonium salt (E503(i))—  0.36 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.14 0.071—   —   —   —   
Vanillin—  0.017—   —   —   —   —   
Total79.86 6.21 5.43 37.09 32.42 
Output in finished product89.0 77.79 6.1  5.29 36.1  31.58 
Mass fraction by dry matter77.79 6.8  5.29 40.6  31.58 
To the aqueous phase76.7  
List of recipes

Recipe on No. 23 Irek gingerbread (glazed custard) contained in handbooks:

calculations, forms, documents: