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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed with filling → №73 Gingerbread Yasnaya Polyana → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №73 Gingerbread Yasnaya Polyana recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 16.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 7.43 6.35 1.09 0.0801.59 0.12 
Granulated sugar99.855.69 5.69 —   —   99.75 5.68 
Apple puree [GOST]10.0 1.90 0.19 0.092—   8.6230.16 
Natural honey78.0 1.30 1.01 —   —   77.27 1.00 
Margarine84.0 1.06 0.89 82.20 0.87 1.00 0.010
Sign up27.0 0.95 0.26 11.9880.11 0.73 0.010
Semi-fat-free soy flour92.0 0.43 0.40 9.60 0.0406.67 0.030
Water—  0.22 —   —   —   —   —   
Integrated Nutritional Supplement emulsifier churning paste [3]52.0 0.17 0.08625.00 0.04027.00 0.050
Baking soda (E500(ii))50.0 0.0350.017—   —   —   —   
Sign up—  0.028—   —   —   —   —   
Ammonium salt (E503(i))—  0.022—   —   —   —   —   
Total14.88 6.87 1.14 42.53 7.06 
Output in finished product86.0 14.28 6.6  1.09 40.8  6.78 
Mass fraction by dry matter14.28 7.6  1.09 47.5  6.78 
To the aqueous phase74.5  
List of recipes

Recipe on №73 Gingerbread Yasnaya Polyana contained in handbooks:

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