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All groups → All products → Gingerbread → Gingerbread made from a mixture of wheat and rye flour → glazed with lots of honey → # 79 Gingerbread Leningradskie → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: # 79 Gingerbread Leningradskie recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 355 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 146.74 125.46 1.29 1.89 1.79 2.63 
Granulated sugar99.8581.96 81.84 —   —   99.75 81.76 
Natural honey78.0 78.79 61.46 —   —   77.27 60.88 
Peeled rye flour85.5 33.98 29.05 1.69 0.57 0.8950.30 
Margarine84.0 19.88 16.70 82.20 16.34 1.00 0.20 
Sign up—  15.84 —   —   —   —   —   
Melange27.0 4.16 1.12 11.9880.50 0.73 0.030
Cocoa powder [Skurikhin]95.0 3.98 3.78 15.00 0.60 2.00 0.080
Burnt (raw)78.0 3.62 2.82 —   —   —   —   
Ammonium salt (E503(i))—  2.58 —   —   —   —   —   
Sign up100.0 2.17 2.17 99.90 2.17 —   —   
Cinnamon100.0 1.08 1.08 —   —   —   —   
Baking soda (E500(ii))50.0 0.54 0.27 —   —   —   —   
Total325.76 6.22 22.07 41.09 145.88 
Output in finished product88.0 312.40 6.0  21.16 39.4  139.90 
Mass fraction by dry matter312.40 6.8  21.16 44.8  139.90 
To the aqueous phase76.7  
List of recipes

Recipe on # 79 Gingerbread Leningradskie contained in handbooks:

calculations, forms, documents: