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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed with filling → №75 Gingerbread Kolos → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №75 Gingerbread Kolos recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 692.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 306.89 262.39 1.09 3.35 1.59 4.88 
Granulated sugar99.85183.01 182.74 —   —   99.75 182.55 
Fruit filling74.0 113.66 84.11 —   —   71.50 81.27 
Artificial honey78.0 65.36 50.98 —   —   77.73 50.80 
Margarine84.0 51.16 42.97 82.20 42.05 1.00 0.51 
Sign up27.0 45.46 12.27 11.9885.45 0.73 0.33 
Water—  19.65 —   —   —   —   —   
Ammonium salt (E503(i))—  2.21 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.58 0.29 —   —   —   —   
Total635.75 7.34 50.85 46.23 320.34 
Output in finished product89.0 616.68 7.1  49.32 44.8  310.73 
Mass fraction by dry matter616.68 8.0  49.32 50.4  310.73 
To the aqueous phase80.3  
List of recipes

Recipe on №75 Gingerbread Kolos contained in handbooks:

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