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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 13 Achinski gingerbread (glazed custard) → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 13 Achinski gingerbread (glazed custard) Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 872 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 526.23 449.93 1.29 6.79 1.79 9.42 
Granulated sugar99.85112.24 112.08 —   —   99.75 111.96 
Natural honey78.0 81.66 63.70 —   —   77.27 63.10 
Maize starch87.0 70.02 60.92 —   —   —   —   
Margarine84.0 53.70 45.11 82.20 44.14 1.00 0.54 
Sign up27.0 43.92 11.86 11.9885.27 0.73 0.32 
Vegetable oil100.0 27.43 27.43 99.90 27.40 —   —   
Ammonium salt (E503(i))—  3.93 —   —   —   —   —   
Baking soda (E500(ii))50.0 1.46 0.73 —   —   —   —   
Essence honey—  1.17 —   —   —   —   —   
Total771.75 9.59 83.60 21.25 185.34 
Output in finished product87.0 758.64 9.4  82.18 20.9  182.19 
Mass fraction by dry matter758.64 10.8  82.18 24.0  182.19 
To the aqueous phase61.6  
List of recipes

No. 13 Achinski gingerbread (glazed custard) (Gingerbread) included in recipes:

No. 13 Achinski gingerbread (glazed custard)recipe number 1

Recipe on No. 13 Achinski gingerbread (glazed custard) (Gingerbread) contained in handbooks:

calculations, forms, documents: