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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed with lots of honey → №48 Gingerbread Zagorsk → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №48 Gingerbread Zagorsk recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 246.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 123.19 105.33 1.29 1.59 1.79 2.21 
Granulated sugar99.8558.62 58.54 —   —   99.75 58.47 
Natural honey78.0 46.86 36.55 —   —   77.27 36.21 
Margarine84.0 13.71 11.52 82.20 11.27 1.00 0.14 
Starch syrup78.0 12.23 9.54 0.30 0.04042.75 5.23 
Sign up—  11.17 —   —   —   —   —   
Melange27.0 3.43 0.93 11.9880.41 0.73 0.030
Burnt (raw)78.0 2.17 1.69 —   —   —   —   
Ammonium salt (E503(i))—  1.18 —   —   —   —   —   
Vegetable oil100.0 0.97 0.97 99.90 0.97 —   —   
Sign up100.0 0.78 0.78 —   —   —   —   
Baking soda (E500(ii))50.0 0.34 0.17 —   —   —   —   
Total226.01 5.80 14.28 41.53 102.29 
Output in finished product88.0 216.74 5.6  13.69 39.8  98.09 
Mass fraction by dry matter216.74 6.3  13.69 45.3  98.09 
To the aqueous phase76.9  
List of recipes

Recipe on №48 Gingerbread Zagorsk contained in handbooks:

calculations, forms, documents: