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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №32 Novosibirsk gingerbread (glazed custard) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №32 Novosibirsk gingerbread (glazed custard) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 350.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 200.28 171.24 1.29 2.58 1.79 3.59 
Granulated sugar99.8585.78 85.65 —   —   99.75 85.57 
Starch syrup78.0 34.93 27.24 0.30 0.10 42.75 14.93 
Margarine84.0 32.14 27.00 82.20 26.42 1.00 0.32 
Water—  18.43 —   —   —   —   —   
Sign up27.0 6.13 1.66 11.9880.73 0.73 0.040
Ammonium salt (E503(i))—  1.21 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.93 0.46 —   —   —   —   
Essence—  0.37 —   —   —   —   —   
Total313.25 8.51 29.83 29.78 104.45 
Output in finished product87.0 305.11 8.3  29.05 29.0  101.74 
Mass fraction by dry matter305.11 9.5  29.05 33.3  101.74 
To the aqueous phase69.0  
List of recipes

Recipe on №32 Novosibirsk gingerbread (glazed custard) contained in handbooks:

calculations, forms, documents: