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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed → №65 Creamy gingerbread → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №65 Creamy gingerbread recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 712.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 354.50 303.09 1.09 3.86 1.59 5.64 
Granulated sugar99.85143.78 143.57 —   —   99.75 143.42 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 121.65 90.02 8.57 10.43 44.56/11.39 54.21/13.86 
Melange27.0 52.79 14.25 11.9886.33 0.73 0.39 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 52.14 43.80 82.50 43.02 —/0.80 —/0.42 
Sign up78.0 52.13 40.66 —   —   77.73 40.52 
Water—  29.51 —   —   —   —   —   
Vanilla powder99.854.52 4.52 —   —   99.80 4.51 
Ammonium salt (E503(i))—  1.35 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.70 0.35 —   —   —   —   
Total640.26 8.93 63.64 36.20 257.97 
Output in finished product87.5 623.61 8.7  61.99 35.3  251.26 
Mass fraction by dry matter623.61 9.9  61.99 40.3  251.26 
To the aqueous phase73.8  
List of recipes

Recipe on №65 Creamy gingerbread contained in handbooks:

calculations, forms, documents: