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All groups → All products → Gingerbread → 1st grade wheat flour mats → glazed → №86 Amateur's gingerbread with raisins → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №86 Amateur's gingerbread with raisins recipe number 1

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 505.1 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	85.5	211.42	180.76	1.29	2.73	1.79	3.78
Raisins	80.0	98.79	79.03	—	—	66.00	65.20
Artificial honey	78.0	79.04	61.65	—	—	77.73	61.44
Granulated sugar	99.85	72.35	72.24	—	—	99.75	72.17
Jam	66.0	35.89	23.69	—	—	57.40	20.60
Sign up	84.0	15.81	13.28	82.20	13.00	1.00	0.16
Vegetable oil	100.0	5.93	5.93	99.90	5.92	—	—
Water	—	5.20	—	—	—	—	—
Ammonium salt (E503(i))	—	3.08	—	—	—	—	—
Dry perfume	100.0	0.79	0.79	—	—	—	—
Sign up	50.0	0.78	0.39	—	—	—	—
Total			437.75	4.29	21.65	44.22	223.35
Output in finished product	84.5		426.81	4.2	21.11	43.1	217.77
Mass fraction by dry matter			426.81	4.9	21.11	51.0	217.77
To the aqueous phase						73.5

'classic' calculation from consumption'exact' calculation from composition

List of recipes

Recipe on №86 Amateur's gingerbread with raisins contained in handbooks:

1986 Gingerbread recipes

Calculation of the mass fraction of sugar and fat: №86 Amateur's gingerbread with raisins recipe number 1

Recipe on №86 Amateur's gingerbread with raisins contained in handbooks:

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