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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed → №64 Gingerbread News → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №64 Gingerbread News recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 471.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 251.95 215.42 1.09 2.75 1.59 4.01 
Granulated sugar99.85174.15 173.89 —   —   99.75 173.71 
Starch syrup78.0 36.85 28.75 0.30 0.11 42.75 15.75 
Water—  20.76 —   —   —   —   —   
Margarine84.0 12.28 10.32 82.20 10.09 1.00 0.12 
Sign up27.0 8.11 2.19 11.9880.97 0.73 0.060
Ammonium salt (E503(i))—  2.41 —   —   —   —   —   
Peppermint oil—  0.42 —   —   —   —   —   
Total430.56 2.95 13.92 41.10 193.65 
Output in finished product89.0 419.37 2.9  13.56 40.0  188.62 
Mass fraction by dry matter419.37 3.2  13.56 45.0  188.62 
To the aqueous phase78.5  
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