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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed with filling → №67 Gingerbread for children → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №67 Gingerbread for children recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 109.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 49.60 42.40 1.09 0.54 1.59 0.79 
Granulated sugar99.8523.58 23.55 —   —   99.75 23.52 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 17.52 12.96 8.57 1.50 44.56/11.39 7.81/2.00 
Raisins80.0 8.53 6.82 —   —   66.00 5.63 
Natural honey78.0 7.19 5.61 —   —   77.27 5.56 
Sign up84.0 5.38 4.52 82.50 4.44 —/0.80 —/0.040
Water—  4.78 —   —   —   —   —   
Candied fruit70.0 3.41 2.39 —   —   64.00 2.18 
Apple puree [GOST]10.0 1.88 0.19 0.092—   8.6230.16 
Puree fruit and berry varietal10.0 1.88 0.19 0.10 —   8.00 0.15 
Sign up27.0 1.81 0.49 11.99 0.22 0.73 0.010
Vanilla essence—  0.22 —   —   —   —   —   
Ammonium salt (E503(i))—  0.16 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.0940.047—   —   —   —   
Total99.16 6.12 6.70 43.09 47.14 
Output in finished product87.5 95.72 5.9  6.47 41.6  45.50 
Mass fraction by dry matter95.72 6.8  6.47 47.5  45.50 
To the aqueous phase76.9  
List of recipes

Recipe on №67 Gingerbread for children contained in handbooks:

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