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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed → №59 Almond Gingerbread → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №59 Almond Gingerbread recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 940.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 531.47 454.41 1.09 5.79 1.59 8.45 
Granulated sugar99.85168.91 168.66 —   —   99.75 168.49 
Starch syrup78.0 112.64 87.86 0.30 0.34 42.75 48.15 
Artificial honey78.0 81.53 63.59 —   —   77.73 63.37 
Fresh whole milk the weight ratio of fat 3.2%12.0 78.28 9.39 3.20 2.50 —/4.70 —/3.68 
Sign up27.0 46.79 12.63 11.9885.61 0.73 0.34 
Water—  37.77 —   —   —   —   —   
Margarine84.0 28.20 23.69 82.20 23.18 1.00 0.28 
Vegetable oil100.0 19.23 19.23 99.90 19.21 —   —   
Ammonium salt (E503(i))—  3.79 —   —   —   —   —   
Sign up—  1.26 —   —   —   —   —   
Baking soda (E500(ii))50.0 1.04 0.52 —   —   —   —   
Total839.99 6.02 56.63 30.99 291.47 
Output in finished product87.0 818.15 5.9  55.16 30.2  283.89 
Mass fraction by dry matter818.15 6.7  55.16 34.7  283.89 
To the aqueous phase69.9  
List of recipes

Recipe on №59 Almond Gingerbread contained in handbooks:

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