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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 28 Komsomolsk gingerbread (glazed custard) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 28 Komsomolsk gingerbread (glazed custard) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 693.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 358.54 306.55 1.29 4.63 1.79 6.42 
Granulated sugar99.85231.81 231.46 —   —   99.75 231.23 
Starch syrup78.0 60.87 47.48 0.30 0.18 42.75 26.02 
Water—  31.58 —   —   —   —   —   
Margarine84.0 26.94 22.63 82.20 22.14 1.00 0.27 
Sign up100.0 13.64 13.64 99.90 13.63 —   —   
Burnt (raw)78.0 11.97 9.34 —   —   —   —   
Ammonium salt (E503(i))—  3.50 —   —   —   —   —   
Dry perfume100.0 2.69 2.69 —   —   —   —   
Total633.78 5.85 40.58 38.05 263.94 
Output in finished product89.0 617.30 5.7  39.52 37.1  257.08 
Mass fraction by dry matter617.30 6.4  39.52 41.6  257.08 
To the aqueous phase77.1  
List of recipes

Recipe on No. 28 Komsomolsk gingerbread (glazed custard) contained in handbooks:

calculations, forms, documents: