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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed with filling → №69 Gingerbread Commemorative → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №69 Gingerbread Commemorative recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 849.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 426.94 365.03 1.09 4.65 1.59 6.79 
Granulated sugar99.85206.85 206.54 —   —   99.75 206.33 
Jam66.0 85.38 56.35 —   —   57.40 49.01 
Artificial honey78.0 79.06 61.67 —   —   77.73 61.45 
Margarine84.0 58.51 49.15 82.20 48.10 1.00 0.59 
Sign up27.0 52.15 14.08 11.9886.25 0.73 0.38 
Water—  24.01 —   —   —   —   —   
Burnt (raw)78.0 11.63 9.07 —   —   —   —   
Ammonium salt (E503(i))—  3.08 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.77 0.39 —   —   —   —   
Total762.28 6.94 59.00 38.19 324.55 
Output in finished product87.0 739.41 6.7  57.23 37.0  314.81 
Mass fraction by dry matter739.41 7.7  57.23 42.6  314.81 
To the aqueous phase74.0  
List of recipes

Recipe on №69 Gingerbread Commemorative contained in handbooks:

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