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All groups → All products → Gingerbread → Mats from a mixture of wheat flour 1 and rye → №92 Minskaya Kovrizhka with raisins → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №92 Minskaya Kovrizhka with raisins recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 137.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up78.0 51.75 40.36 —   —   77.73 40.23 
Wheat flour 1s85.5 50.48 43.16 1.29 0.65 1.79 0.90 
Raisins80.0 17.25 13.80 —   —   66.00 11.39 
Seeded rye flour85.5 11.50 9.83 1.39 0.16 0.70 0.080
Margarine84.0 8.62 7.24 82.20 7.09 1.00 0.090
Sign up99.854.60 4.59 —   —   99.75 4.59 
Water—  1.83 —   —   —   —   —   
Ammonium salt (E503(i))—  1.20 —   —   —   —   —   
Dry perfume100.0 0.34 0.34 —   —   —   —   
Baking soda (E500(ii))50.0 0.17 0.087—   —   —   —   
Total119.43 5.73 7.90 41.57 57.28 
Output in finished product84.5 116.44 5.6  7.70 40.5  55.85 
Mass fraction by dry matter116.44 6.6  7.70 48.0  55.85 
To the aqueous phase72.3  
List of recipes

Recipe on №92 Minskaya Kovrizhka with raisins contained in handbooks:

calculations, forms, documents: