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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed with filling → №71 Tula gingerbread → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №71 Tula gingerbread recipe number 1

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 372.4 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	85.5	157.86	134.97	1.09	1.72	1.59	2.51
Granulated sugar	99.85	145.76	145.54	—	—	99.75	145.40
Natural honey	78.0	33.34	26.00	—	—	77.27	25.76
Melange	27.0	25.70	6.94	11.988	3.08	0.73	0.19
Apple puree [GOST]	10.0	22.99	2.30	0.092	0.020	8.623	1.98
Sign up	10.0	22.99	2.30	0.10	0.020	8.00	1.84
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	22.76	19.12	82.50	18.78	—/0.80	—/0.18
Water	—	4.85	—	—	—	—	—
Ammonium salt (E503(i))	—	1.15	—	—	—	—	—
Essence	—	0.44	—	—	—	—	—
Sign up	50.0	0.29	0.15	—	—	—	—
Total			337.31	6.34	23.62	47.74	177.80
Output in finished product	87.0		323.99	6.1	22.69	45.9	170.78
Mass fraction by dry matter			323.99	7.0	22.69	52.7	170.78
To the aqueous phase						77.9

'classic' calculation from consumption'exact' calculation from composition

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Calculation of the mass fraction of sugar and fat: №71 Tula gingerbread recipe number 1

Recipe on №71 Tula gingerbread contained in handbooks:

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