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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 23 Irek gingerbread (glazed custard) → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 23 Irek gingerbread (glazed custard) Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 852.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 485.79 415.35 1.29 6.27 1.79 8.70 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 176.66 130.72 8.57 15.14 44.56/11.39 78.72/20.12 
Granulated sugar99.85132.05 131.85 —   —   99.75 131.72 
Margarine84.0 40.22 33.79 82.20 33.06 1.00 0.40 
Starch syrup78.0 40.22 31.37 0.30 0.12 42.75 17.19 
Sign up95.0 29.44 27.96 15.00 4.42 2.00 0.59 
Ammonium salt (E503(i))—  4.10 —   —   —   —   —   
Baking soda (E500(ii))50.0 1.60 0.80 —   —   —   —   
Vanillin—  0.20 —   —   —   —   —   
Total771.85 6.92 59.01 29.37 250.40 
Output in finished product89.0 758.72 6.8  58.01 28.9  246.14 
Mass fraction by dry matter758.72 7.6  58.01 32.4  246.14 
To the aqueous phase72.4  
List of recipes

No. 23 Irek gingerbread (glazed custard) (Gingerbread) included in recipes:

No. 23 Irek gingerbread (glazed custard)recipe number 1

Recipe on No. 23 Irek gingerbread (glazed custard) (Gingerbread) contained in handbooks:

calculations, forms, documents: