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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №42 Gingerbread Cherepovets → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №42 Gingerbread Cherepovets recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 452.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 231.25 197.72 1.29 2.98 1.79 4.14 
Granulated sugar99.85178.05 177.78 —   —   99.75 177.60 
Condensed milk whey40.0 44.62 17.85 —   —   —   —   
Water—  30.23 —   —   —   —   —   
Margarine84.0 13.94 11.71 82.20 11.46 1.00 0.14 
Sign up—  2.71 —   —   —   —   —   
Baking soda (E500(ii))50.0 2.14 1.07 —   —   —   —   
Essence—  0.90 —   —   —   —   —   
Lactic acid (E270)40.0 0.0490.019—   —   —   —   
Total406.15 3.19 14.44 40.23 181.88 
Output in finished product87.5 395.59 3.1  14.06 39.2  177.15 
Mass fraction by dry matter395.59 3.6  14.06 44.8  177.15 
To the aqueous phase75.8  
List of recipes

Recipe on №42 Gingerbread Cherepovets contained in handbooks:

calculations, forms, documents: