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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №39 Gingerbread Fantasy → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №39 Gingerbread Fantasy recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 366.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 213.09 182.19 1.29 2.75 1.79 3.81 
Granulated sugar99.8592.97 92.83 —   —   99.75 92.74 
Starch syrup78.0 37.71 29.41 0.30 0.11 42.75 16.12 
Whey [sweet USDA]6.9 37.46 2.58 0.36 0.13 —/5.14 —/1.93 
Margarine84.0 26.36 22.14 82.20 21.67 1.00 0.26 
Sign up—  18.00 —   —   —   —   —   
Melange27.0 7.29 1.97 11.9880.87 0.73 0.050
Ammonium salt (E503(i))—  1.85 —   —   —   —   —   
Lemon essence—  0.67 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.37 0.19 —   —   —   —   
Total331.31 6.96 25.53 31.15 114.23 
Output in finished product88.0 322.70 6.8  24.87 30.3  111.26 
Mass fraction by dry matter322.70 7.7  24.87 34.5  111.26 
To the aqueous phase71.7  
List of recipes

Recipe on №39 Gingerbread Fantasy contained in handbooks:

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