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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → unglazed → №56 Gingerbread Vanilla → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №56 Gingerbread Vanilla recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 27.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 16.86 14.41 1.09 0.18 1.59 0.27 
Granulated sugar99.859.70 9.68 —   —   99.75 9.68 
water—  1.12 —   —   —   —   —   
Vegetable oil100.0 0.39 0.39 99.90 0.39 —   —   
Ammonium salt (E503(i))—  0.18 —   —   —   —   —   
Sign up—  0.063—   —   —   —   —   
Total24.49 2.07 0.57 36.05 9.95 
Output in finished product86.5 23.87 2.0  0.56 35.1  9.70 
Mass fraction by dry matter23.87 2.3  0.56 40.6  9.70 
To the aqueous phase72.2  
List of recipes

Recipe on №56 Gingerbread Vanilla contained in handbooks:

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