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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 12 Curly gingerbread (raw glazed) → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 12 Curly gingerbread (raw glazed) Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 671.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 420.14 359.22 1.29 5.42 1.79 7.52 
Granulated sugar99.85194.86 194.57 —   —   99.75 194.37 
Starch syrup78.0 42.87 33.44 0.30 0.13 42.75 18.33 
Melange27.0 19.48 5.26 11.9882.34 0.73 0.14 
Ammonium salt (E503(i))—  4.06 —   —   —   —   —   
Sign up50.0 1.17 0.58 —   —   —   —   
Dry perfume100.0 0.97 0.97 —   —   —   —   
Total594.05 1.18 7.89 32.83 220.36 
Output in finished product87.0 583.94 1.2  7.76 32.3  216.61 
Mass fraction by dry matter583.94 1.3  7.76 37.1  216.61 
To the aqueous phase71.3  
List of recipes

No. 12 Curly gingerbread (raw glazed) (Gingerbread) included in recipes:

No. 12 Curly gingerbread (raw glazed)recipe number 1

Recipe on No. 12 Curly gingerbread (raw glazed) (Gingerbread) contained in handbooks:

calculations, forms, documents: