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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed with filling and lots of honey → №76 Gingerbread Lipetsk → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №76 Gingerbread Lipetsk recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 254.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 104.86 89.65 1.09 1.14 1.59 1.67 
Natural honey78.0 51.55 40.21 —   —   77.27 39.83 
Granulated sugar99.8538.21 38.15 —   —   99.75 38.11 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 24.91 20.92 82.50 20.55 —/0.80 —/0.20 
Apple puree [GOST]10.0 20.24 2.02 0.0920.0208.6231.75 
Sign up27.0 19.50 5.27 11.9882.34 0.73 0.14 
Blackcurrant jam70.0 14.16 9.91 —   —   —   —   
Starch syrup78.0 9.64 7.52 0.30 0.03042.75 4.12 
Vegetable oil100.0 4.75 4.75 99.90 4.75 —   —   
Water—  4.34 —   —   —   —   —   
Sign up—  3.05 —   —   —   —   —   
Ammonium salt (E503(i))—  0.79 —   —   —   —   —   
Salt96.5 0.56 0.54 —   —   —   —   
Baking soda (E500(ii))50.0 0.33 0.17 —   —   —   —   
Dry perfume100.0 0.0810.081—   —   —   —   
Total219.20 11.34 28.83 33.72 85.75 
Output in finished product82.0 208.53 10.8  27.43 32.1  81.58 
Mass fraction by dry matter208.53 13.2  27.43 39.1  81.58 
To the aqueous phase64.0  
List of recipes

Recipe on №76 Gingerbread Lipetsk contained in handbooks:

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