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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → unglazed with filling → №45 Gingerbread Vyazemsky → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №45 Gingerbread Vyazemsky recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 597.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 296.60 253.59 1.29 3.83 1.79 5.31 
Granulated sugar99.85139.49 139.29 —   —   99.75 139.14 
Fruit and berry filling78.0 96.30 75.11 —   —   —   —   
Natural honey78.0 51.73 40.35 —   —   77.27 39.97 
Margarine84.0 25.86 21.72 82.20 21.26 1.00 0.26 
Sign up—  1.68 —   —   —   —   —   
Essence—  1.29 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.77 0.39 —   —   —   —   
Total530.44 4.20 25.09 30.89 184.68 
Output in finished product86.5 517.18 4.1  24.46 30.1  180.06 
Mass fraction by dry matter517.18 4.7  24.46 34.8  180.06 
To the aqueous phase69.0  
List of recipes

Recipe on №45 Gingerbread Vyazemsky contained in handbooks:

calculations, forms, documents: