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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 18 Voronezh gingerbread (glazed custard) → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 18 Voronezh gingerbread (glazed custard) Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 744.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 450.49 385.17 1.29 5.81 1.79 8.06 
Granulated sugar99.85188.05 187.77 —   —   99.75 187.58 
Starch syrup78.0 56.00 43.68 0.30 0.17 42.75 23.94 
Margarine84.0 39.70 33.35 82.20 32.63 1.00 0.40 
Melange27.0 20.90 5.64 11.9882.51 0.73 0.15 
Sign up100.0 10.45 10.45 99.90 10.44 —   —   
Ammonium salt (E503(i))—  3.81 —   —   —   —   —   
Baking soda (E500(ii))50.0 1.25 0.63 —   —   —   —   
Mint essence—  0.42 —   —   —   —   —   
Total666.68 6.92 51.56 29.56 220.13 
Output in finished product88.0 655.34 6.8  50.68 29.1  216.39 
Mass fraction by dry matter655.34 7.7  50.68 33.0  216.39 
To the aqueous phase70.8  
List of recipes

No. 18 Voronezh gingerbread (glazed custard) (Gingerbread) included in recipes:

No. 18 Voronezh gingerbread (glazed custard)recipe number 1

Recipe on No. 18 Voronezh gingerbread (glazed custard) (Gingerbread) contained in handbooks:

calculations, forms, documents: