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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed with filling and lots of honey → №53 Gingerbread Ufa → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №53 Gingerbread Ufa recipe number 1

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 61.6 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	85.5	30.61	26.17	1.29	0.39	1.79	0.55
Artificial honey	78.0	18.03	14.07	—	—	77.73	14.01
Jam	66.0	7.91	5.22	—	—	57.40	4.54
Granulated sugar	99.85	4.25	4.24	—	—	99.75	4.24
Ground bird cherry	90.0	1.98	1.78	—	—	—	—
Sign up	78.0	1.86	1.45	—	—	—	—
Water	—	1.80	—	—	—	—	—
Melange	27.0	0.99	0.27	11.988	0.12	0.73	0.010
Margarine	84.0	0.87	0.73	82.20	0.72	1.00	0.010
Vegetable oil	100.0	0.76	0.76	99.90	0.76	—	—
Sign up	—	0.33	—	—	—	—	—
Dry perfume	100.0	0.19	0.19	—	—	—	—
Baking soda (E500(ii))	50.0	0.087	0.043	—	—	—	—
Total			54.92	3.23	1.99	37.92	23.36
Output in finished product	85.5		52.67	3.1	1.91	36.4	22.40
Mass fraction by dry matter			52.67	3.6	1.91	42.5	22.40
To the aqueous phase						71.5

'classic' calculation from consumption'exact' calculation from composition

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1986 Gingerbread recipes

Calculation of the mass fraction of sugar and fat: №53 Gingerbread Ufa recipe number 1

Recipe on №53 Gingerbread Ufa contained in handbooks:

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