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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 27 Gingerbread Rings (glazed custard) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 27 Gingerbread Rings (glazed custard) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 948.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 466.57 398.92 1.29 6.02 1.79 8.35 
Granulated sugar99.85238.15 237.79 —   —   99.75 237.55 
Glucose91.0 109.01 99.20 —   —   91.00 99.20 
Margarine84.0 65.41 54.94 82.20 53.77 1.00 0.65 
Starch syrup78.0 43.60 34.01 0.30 0.13 42.75 18.64 
Sign up—  42.65 —   —   —   —   —   
Skimmed milk powder [GOST, Skurikhin: skimmed milk powder]96.0 30.21 29.00 1.00 0.30 —/52.60 —/15.89 
Ammonium salt (E503(i))—  3.98 —   —   —   —   —   
Dry perfume100.0 2.18 2.18 —   —   —   —   
Baking soda (E500(ii))50.0 1.31 0.65 —   —   —   —   
Total856.69 6.35 60.22 39.52 374.72 
Output in finished product88.0 834.42 6.2  58.65 38.5  364.98 
Mass fraction by dry matter834.42 7.0  58.65 43.7  364.98 
To the aqueous phase76.2  
List of recipes

Recipe on No. 27 Gingerbread Rings (glazed custard) contained in handbooks:

calculations, forms, documents: