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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed with lots of honey → №51 School gingerbread → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №51 School gingerbread recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 131 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 63.89 54.63 1.29 0.82 1.79 1.14 
Granulated sugar99.8534.64 34.59 —   —   99.75 34.55 
Artificial honey78.0 19.55 15.25 —   —   77.73 15.20 
Natural honey78.0 10.29 8.02 —   —   77.27 7.95 
Margarine84.0 7.16 6.01 82.20 5.89 1.00 0.070
Sign up—  6.10 —   —   —   —   —   
Melange27.0 2.17 0.59 11.9880.26 0.73 0.020
Ammonium salt (E503(i))—  0.62 —   —   —   —   —   
Dry perfume100.0 0.35 0.35 —   —   —   —   
Baking soda (E500(ii))50.0 0.18 0.089—   —   —   —   
Total119.53 5.32 6.97 44.98 58.93 
Output in finished product87.5 114.62 5.1  6.68 43.1  56.51 
Mass fraction by dry matter114.62 5.8  6.68 49.3  56.51 
To the aqueous phase77.5  
List of recipes

Recipe on №51 School gingerbread contained in handbooks:

calculations, forms, documents: