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All groups → All products → Gingerbread → Gingerbread made from a mixture of wheat and rye flour → glazed with filling and lots of honey → №81 Gingerbread Tale → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №81 Gingerbread Tale recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 521.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 177.15 151.46 1.29 2.29 1.79 3.17 
Artificial honey78.0 142.07 110.81 —   —   77.73 110.43 
Jam, confiture, preserves72.0 104.94 75.55 —   —   71.60 75.14 
Peeled rye flour85.5 35.47 30.33 1.69 0.60 0.8950.32 
Granulated sugar99.8529.17 29.13 —   —   99.75 29.10 
Sign up84.0 28.46 23.90 82.50 23.48 —/0.80 —/0.23 
Wine—  18.75 —   —   —   20.00 3.75 
Water—  12.46 —   —   —   —   —   
Vegetable oil100.0 10.66 10.66 99.90 10.65 —   —   
Fruit filling74.0 8.41 6.22 —   —   71.50 6.01 
Sign up78.0 7.11 5.55 —   —   —   —   
Melange27.0 7.09 1.92 11.9880.85 0.73 0.050
Dry perfume100.0 1.41 1.41 —   —   —   —   
Ammonium salt (E503(i))—  0.92 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.33 0.17 —   —   —   —   
Sign up91.2 0.26 0.24 —   —   —   —   
Essence of rum—  0.037—   —   —   —   —   
Total447.34 7.26 37.87 43.71 228.12 
Output in finished product82.2 429.00 7.0  36.32 41.9  218.77 
Mass fraction by dry matter429.00 8.5  36.32 51.0  218.77 
To the aqueous phase70.2  
List of recipes

Recipe on №81 Gingerbread Tale contained in handbooks:

calculations, forms, documents: