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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 11 Simferopol gingerbread (raw glazed) → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 11 Simferopol gingerbread (raw glazed) Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 548 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 313.61 268.14 1.29 4.05 1.79 5.61 
Granulated sugar99.85159.13 158.90 —   —   99.75 158.73 
Starch syrup78.0 34.91 27.23 0.30 0.10 42.75 14.92 
Margarine84.0 29.96 25.17 82.20 24.63 1.00 0.30 
Melange27.0 16.00 4.32 11.9881.92 0.73 0.12 
Sign up—  3.33 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.93 0.47 —   —   —   —   
Dry perfume100.0 0.78 0.78 —   —   —   —   
Total485.01 5.60 30.70 32.79 179.68 
Output in finished product87.0 476.76 5.5  30.18 32.2  176.62 
Mass fraction by dry matter476.76 6.3  30.18 37.0  176.62 
To the aqueous phase71.2  
List of recipes

No. 11 Simferopol gingerbread (raw glazed) (Gingerbread) included in recipes:

No. 11 Simferopol gingerbread (raw glazed)recipe number 1

Recipe on No. 11 Simferopol gingerbread (raw glazed) (Gingerbread) contained in handbooks:

calculations, forms, documents: