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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed with filling → №74 Donskiye gingerbread → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №74 Donskiye gingerbread recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 515.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 253.16 216.45 1.29 3.27 1.79 4.53 
Granulated sugar99.85128.13 127.94 —   —   99.75 127.81 
Jam66.0 79.73 52.62 —   —   57.40 45.77 
Artificial honey78.0 69.28 54.04 —   —   77.73 53.85 
Margarine84.0 29.35 24.65 82.20 24.13 1.00 0.29 
Sign up—  21.39 —   —   —   —   —   
Ammonium salt (E503(i))—  1.95 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 1.15 1.09 15.00 0.17 2.00 0.020
Essence—  0.70 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.47 0.24 —   —   —   —   
Total477.03 5.34 27.57 45.02 232.27 
Output in finished product89.0 459.15 5.1  26.54 43.3  223.56 
Mass fraction by dry matter459.15 5.8  26.54 48.7  223.56 
To the aqueous phase79.8  
List of recipes

Recipe on №74 Donskiye gingerbread contained in handbooks:

calculations, forms, documents: