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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed with lots of honey → №52 Gingerbread Youth → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №52 Gingerbread Youth recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 32.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 16.05 13.72 1.29 0.21 1.79 0.29 
Granulated sugar99.858.70 8.69 —   —   99.75 8.68 
Artificial honey78.0 7.24 5.64 —   —   77.73 5.63 
Margarine84.0 1.80 1.51 82.20 1.48 1.00 0.020
Water—  1.53 —   —   —   —   —   
Sign up27.0 0.55 0.15 11.9880.0700.73 —   
Burnt (raw)78.0 0.26 0.20 —   —   —   —   
Ammonium salt (E503(i))—  0.16 —   —   —   —   —   
Dry perfume100.0 0.0880.088—   —   —   —   
Baking soda (E500(ii))50.0 0.0450.022—   —   —   —   
Total30.02 5.35 1.76 44.44 14.62 
Output in finished product87.5 28.79 5.1  1.69 42.6  14.02 
Mass fraction by dry matter28.79 5.9  1.69 48.7  14.02 
To the aqueous phase77.3  
List of recipes

Recipe on №52 Gingerbread Youth contained in handbooks:

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