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All groups → All products → Gingerbread → 1st grade wheat flour mats → glazed with lots of honey → №89 Honey carpet → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №89 Honey carpet recipe number 1

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 459.5 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	85.5	217.67	186.11	1.29	2.81	1.79	3.90
Natural honey	78.0	100.96	78.75	—	—	77.27	78.01
Granulated sugar	99.85	76.79	76.67	—	—	99.75	76.60
Fruit filling	74.0	60.63	44.87	—	—	71.50	43.35
Margarine	84.0	20.19	16.96	82.20	16.60	1.00	0.20
Sign up	—	6.44	—	—	—	—	—
Ammonium salt (E503(i))	—	2.10	—	—	—	—	—
Dry perfume	100.0	1.21	1.21	—	—	—	—
Baking soda (E500(ii))	50.0	0.61	0.31	—	—	—	—
Total			404.88	4.22	19.41	43.97	202.06
Output in finished product	84.5		388.28	4.1	18.61	42.2	193.78
Mass fraction by dry matter			388.28	4.8	18.61	49.9	193.78
To the aqueous phase						73.1

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

List of recipes

Recipe on №89 Honey carpet contained in handbooks:

1986 Gingerbread recipes

Calculation of the mass fraction of sugar and fat: №89 Honey carpet recipe number 1

Recipe on №89 Honey carpet contained in handbooks:

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