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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №29 Gingerbread Cosmos (glazed custard) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №29 Gingerbread Cosmos (glazed custard) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 783.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 439.83 376.05 1.29 5.67 1.79 7.87 
Granulated sugar99.85180.66 180.39 —   —   99.75 180.21 
Candied fruit70.0 73.64 51.55 —   —   64.00 47.13 
Natural honey78.0 65.46 51.06 —   —   77.27 50.58 
Margarine84.0 61.37 51.55 82.20 50.45 1.00 0.61 
Sign up27.0 32.70 8.83 11.99 3.92 0.73 0.24 
Water—  23.02 —   —   —   —   —   
Ammonium salt (E503(i))—  4.84 —   —   —   —   —   
Lemon essence—  1.24 —   —   —   —   —   
Baking soda (E500(ii))50.0 1.22 0.61 —   —   —   —   
Total720.04 7.66 60.04 36.58 286.64 
Output in finished product89.5 701.32 7.5  58.48 35.6  279.19 
Mass fraction by dry matter701.32 8.3  58.48 39.8  279.19 
To the aqueous phase77.2  
List of recipes

Recipe on №29 Gingerbread Cosmos (glazed custard) contained in handbooks:

calculations, forms, documents: