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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 31 Gingerbread May (glazed custard) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 31 Gingerbread May (glazed custard) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 641.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 341.45 291.94 1.29 4.40 1.79 6.11 
Granulated sugar99.85166.80 166.55 —   —   99.75 166.38 
Starch syrup78.0 67.60 52.73 0.30 0.20 42.75 28.90 
Mayonnaise80.0 48.75 39.00 71.47 34.84 3.95 1.93 
Jam66.0 32.50 21.45 —   —   57.40 18.66 
Sign up—  25.69 —   —   —   —   —   
Melange27.0 16.64 4.49 11.9881.99 0.73 0.12 
Ammonium salt (E503(i))—  4.38 —   —   —   —   —   
Essence—  2.17 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.63 0.31 —   —   —   —   
Total576.48 6.46 41.43 34.61 222.10 
Output in finished product87.5 561.49 6.3  40.35 33.7  216.32 
Mass fraction by dry matter561.49 7.2  40.35 38.5  216.32 
To the aqueous phase72.9  
List of recipes

Recipe on No. 31 Gingerbread May (glazed custard) contained in handbooks:

calculations, forms, documents: