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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed with lots of honey → №49 Honey gingerbread → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №49 Honey gingerbread recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 863.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 413.28 353.36 1.29 5.33 1.79 7.40 
Granulated sugar99.85230.22 229.87 —   —   99.75 229.64 
Natural honey78.0 191.70 149.52 —   —   77.27 148.13 
Margarine84.0 46.00 38.64 82.20 37.81 1.00 0.46 
Water—  45.78 —   —   —   —   —   
Sign up27.0 11.51 3.11 11.9881.38 0.73 0.080
Burnt (raw)78.0 7.67 5.98 —   —   —   —   
Ammonium salt (E503(i))—  3.99 —   —   —   —   —   
Dry perfume100.0 2.30 2.30 —   —   —   —   
Baking soda (E500(ii))50.0 1.15 0.58 —   —   —   —   
Total783.36 5.16 44.52 44.67 385.71 
Output in finished product87.0 751.24 4.9  42.69 42.8  369.89 
Mass fraction by dry matter751.24 5.7  42.69 49.2  369.89 
To the aqueous phase76.7  
List of recipes

Recipe on №49 Honey gingerbread contained in handbooks:

calculations, forms, documents: