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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 35 Milk gingerbread near Moscow (zg) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 35 Milk gingerbread near Moscow (zg) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 287.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 141.36 120.86 1.29 1.82 1.79 2.53 
Granulated sugar99.8570.89 70.78 —   —   99.75 70.71 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 70.67 52.30 8.57 6.06 44.56/11.39 31.49/8.05 
Water—  13.01 —   —   —   —   —   
Margarine84.0 11.28 9.47 82.20 9.27 1.00 0.11 
Sign up78.0 11.28 8.80 0.30 0.03042.75 4.82 
Ammonium salt (E503(i))—  1.17 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.44 0.22 —   —   —   —   
Vanillin—  0.053—   —   —   —   —   
Total262.43 5.98 17.18 40.00 114.89 
Output in finished product89.0 255.61 5.8  16.73 39.0  111.90 
Mass fraction by dry matter255.61 6.5  16.73 43.8  111.90 
To the aqueous phase78.0  
List of recipes

Recipe on No. 35 Milk gingerbread near Moscow (zg) contained in handbooks:

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