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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №25 Kargatskie gingerbread (glazed custard) → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №25 Kargatskie gingerbread (glazed custard) Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 58.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 39.50 33.78 1.29 0.51 1.79 0.71 
Buttermilk6.0 10.02 0.60 —   —   —   —   
Granulated sugar99.858.87 8.86 —   —   99.75 8.85 
Starch syrup78.0 6.44 5.02 0.30 0.02042.75 2.75 
Vegetable oil100.0 3.44 3.44 99.90 3.44 —   —   
Sign up27.0 1.66 0.45 11.9880.20 0.73 0.010
Ammonium salt (E503(i))—  0.33 —   —   —   —   —   
Essence—  0.12 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.0870.044—   —   —   —   
Total52.19 7.15 4.17 21.13 12.32 
Output in finished product88.0 51.30 7.0  4.10 20.8  12.11 
Mass fraction by dry matter51.30 8.0  4.10 23.6  12.11 
To the aqueous phase63.4  
List of recipes

№25 Kargatskie gingerbread (glazed custard) (Gingerbread) included in recipes:

№25 Kargatskie gingerbread (glazed custard)recipe number 1

Recipe on №25 Kargatskie gingerbread (glazed custard) (Gingerbread) contained in handbooks:

calculations, forms, documents: