KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Gingerbread → Products for diabetics → №61 Gingerbread "Diabetic on xylitol" → Basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №61 Gingerbread "Diabetic on xylitol" Basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 652.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 315.51 269.76 1.29 4.07 1.79 5.65 
Xylitol (E967)98.0 270.44 265.03 —   —   —   —   
Margarine84.0 69.25 58.17 82.20 56.92 1.00 0.69 
Mint essence—  2.56 —   —   —   —   —   
Ammonium carbonic (E503(i))—  1.54 —   —   —   —   —   
Total592.97 9.35 60.99 0.97 6.34 
Output in finished product88.5 577.55 9.1  59.40 0.9  6.18 
Mass fraction by dry matter577.55 10.3  59.40 1.1  6.18 
To the aqueous phase7.8  
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