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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №25 Kargatskie gingerbread (glazed custard) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №25 Kargatskie gingerbread (glazed custard) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 818.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 483.30 413.22 1.29 6.23 1.79 8.65 
Granulated sugar99.85209.72 209.40 —   —   99.75 209.20 
Buttermilk6.0 122.56 7.35 —   —   —   —   
Starch syrup78.0 78.81 61.47 0.30 0.24 42.75 33.69 
Vegetable oil100.0 42.05 42.05 99.90 42.01 —   —   
Sign up—  40.19 —   —   —   —   —   
Melange27.0 20.26 5.47 11.9882.43 0.73 0.15 
Ammonium salt (E503(i))—  4.08 —   —   —   —   —   
Essence—  1.48 —   —   —   —   —   
Baking soda (E500(ii))50.0 1.07 0.53 —   —   —   —   
Total739.51 6.22 50.91 30.75 251.69 
Output in finished product88.0 720.28 6.1  49.59 30.0  245.15 
Mass fraction by dry matter720.28 6.9  49.59 34.0  245.15 
To the aqueous phase71.4  
List of recipes

Recipe on №25 Kargatskie gingerbread (glazed custard) contained in handbooks:

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