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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 22 Winter gingerbread (glazed custard) → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 22 Winter gingerbread (glazed custard) Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 875.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 545.97 466.81 1.29 7.04 1.79 9.77 
Granulated sugar99.85122.57 122.38 —   —   99.75 122.26 
Margarine84.0 106.36 89.34 82.20 87.43 1.00 1.06 
Starch syrup78.0 101.29 79.01 0.30 0.30 42.75 43.30 
Vegetable oil100.0 15.69 15.69 99.90 15.67 —   —   
Sign up—  3.29 —   —   —   —   —   
Baking soda (E500(ii))50.0 2.54 1.27 —   —   —   —   
Essence—  0.76 —   —   —   —   —   
Total774.50 12.62 110.44 20.16 176.39 
Output in finished product87.0 761.34 12.4  108.56 19.8  173.39 
Mass fraction by dry matter761.34 14.3  108.56 22.8  173.39 
To the aqueous phase60.4  
List of recipes

No. 22 Winter gingerbread (glazed custard) (Gingerbread) included in recipes:

No. 22 Winter gingerbread (glazed custard)recipe number 1

Recipe on No. 22 Winter gingerbread (glazed custard) (Gingerbread) contained in handbooks:

calculations, forms, documents: