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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → unglazed → №58 Gingerbread Mint → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №58 Gingerbread Mint recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 107 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 61.40 52.49 1.09 0.67 1.59 0.98 
Granulated sugar99.8539.87 39.81 —   —   99.75 39.77 
Vegetable oil100.0 4.27 4.27 99.90 4.27 —   —   
water—  3.61 —   —   —   —   —   
Ammonium salt (E503(i))—  0.56 —   —   —   —   —   
Sign up—  0.034—   —   —   —   —   
Total96.57 4.62 4.94 38.08 40.75 
Output in finished product88.0 94.16 4.5  4.82 37.1  39.73 
Mass fraction by dry matter94.16 5.1  4.82 42.2  39.73 
To the aqueous phase75.6  
List of recipes

Recipe on №58 Gingerbread Mint contained in handbooks:

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