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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed with filling → №70 Gift gingerbread → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №70 Gift gingerbread recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 897.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 426.10 364.32 1.09 4.64 1.59 6.77 
Granulated sugar99.85292.35 291.91 —   —   99.75 291.62 
Artificial honey78.0 80.60 62.87 —   —   77.73 62.65 
Apple puree [GOST]10.0 75.02 7.50 0.0920.0708.6236.47 
Condensed milk whey40.0 71.65 28.66 —   —   —   —   
Sign up84.0 58.23 48.91 82.20 47.87 1.00 0.58 
Melange27.0 44.78 12.09 11.9885.37 0.73 0.33 
Water—  25.41 —   —   —   —   —   
Ammonium salt (E503(i))—  3.50 —   —   —   —   —   
Baking soda (E500(ii))50.0 1.60 0.80 —   —   —   —   
Sign up—  1.08 —   —   —   —   —   
Total817.06 6.45 57.95 41.04 368.42 
Output in finished product87.5 785.58 6.2  55.72 39.5  354.23 
Mass fraction by dry matter785.58 7.1  55.72 45.1  354.23 
To the aqueous phase75.9  
List of recipes

Recipe on №70 Gift gingerbread contained in handbooks:

calculations, forms, documents: