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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 37 Northern gingerbread (glazed custard) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 37 Northern gingerbread (glazed custard) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 286.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 146.18 124.99 1.29 1.89 1.79 2.62 
Granulated sugar99.8597.08 96.93 —   —   99.75 96.84 
Starch syrup78.0 27.80 21.68 0.30 0.08042.75 11.88 
Water—  13.36 —   —   —   —   —   
Margarine84.0 12.47 10.48 82.20 10.25 1.00 0.12 
Sign up100.0 4.20 4.20 99.90 4.20 —   —   
Ammonium salt (E503(i))—  1.27 —   —   —   —   —   
Essence—  0.83 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.42 0.21 —   —   —   —   
Total258.49 5.74 16.42 38.96 111.46 
Output in finished product88.0 251.77 5.6  15.99 37.9  108.56 
Mass fraction by dry matter251.77 6.4  15.99 43.1  108.56 
To the aqueous phase76.0  
List of recipes

Recipe on No. 37 Northern gingerbread (glazed custard) contained in handbooks:

calculations, forms, documents: