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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed → №60 Ladoga gingerbread → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №60 Ladoga gingerbread recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 762.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 376.72 322.09 1.09 4.11 1.59 5.99 
Granulated sugar99.85305.27 304.81 —   —   99.75 304.51 
Starch syrup78.0 48.71 37.99 0.30 0.15 42.75 20.82 
water—  43.03 —   —   —   —   —   
Margarine84.0 13.57 11.40 82.20 11.15 1.00 0.14 
Sign up100.0 11.30 11.30 99.90 11.29 —   —   
Ammonium salt (E503(i))—  3.96 —   —   —   —   —   
Essence—  2.19 —   —   —   —   —   
Baking soda (E500(ii))50.0 1.92 0.96 —   —   —   —   
Total688.55 3.50 26.70 43.49 331.46 
Output in finished product88.0 670.65 3.4  26.01 42.4  322.84 
Mass fraction by dry matter670.65 3.9  26.01 48.1  322.84 
To the aqueous phase77.9  
List of recipes

Recipe on №60 Ladoga gingerbread contained in handbooks:

calculations, forms, documents: