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All groups → All products → Gingerbread → Top grade wheat flour mats → No. 91 Gourd with filling → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 91 Gourd with filling recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 318.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 104.82 89.62 1.09 1.14 1.59 1.67 
Trimming with filling82.5 73.58 60.71 —   —   —   —   
Granulated sugar99.8557.31 57.22 —   —   99.75 57.17 
Jam66.0 31.87 21.03 —   —   57.40 18.29 
Starch syrup78.0 14.42 11.25 0.30 0.04042.75 6.16 
Sign up—  14.15 —   —   —   —   —   
Margarine84.0 11.71 9.84 82.20 9.63 1.00 0.12 
Melange27.0 10.51 2.84 11.9881.26 0.73 0.080
Burnt (raw)78.0 4.50 3.51 —   —   —   —   
Ammonium salt (E503(i))—  1.64 —   —   —   —   —   
Sign up100.0 1.50 1.50 —   —   —   —   
Baking soda (E500(ii))50.0 0.60 0.30 —   —   —   —   
Total257.82 3.79 12.07 26.24 83.49 
Output in finished product79.0 251.38 3.7  11.77 25.6  81.40 
Mass fraction by dry matter251.38 4.7  11.77 32.4  81.40 
To the aqueous phase54.9  
List of recipes

Recipe on No. 91 Gourd with filling contained in handbooks:

calculations, forms, documents: