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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 26 Cranberry gingerbread (glazed custard) → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 26 Cranberry gingerbread (glazed custard) Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 202.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 113.67 97.19 1.29 1.47 1.79 2.03 
Granulated sugar99.8558.10 58.01 —   —   99.75 57.95 
Starch syrup78.0 21.09 16.45 0.30 0.06042.75 9.02 
Margarine84.0 10.02 8.42 82.20 8.24 1.00 0.10 
Vegetable oil100.0 3.37 3.37 99.90 3.37 —   —   
Sign up—  0.81 —   —   —   —   —   
Cranberry essence—  0.44 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.34 0.17 —   —   —   —   
Food paint—  0.043—   —   —   —   —   
Total183.61 6.48 13.14 34.07 69.10 
Output in finished product89.0 180.49 6.4  12.92 33.5  67.93 
Mass fraction by dry matter180.49 7.2  12.92 37.6  67.93 
To the aqueous phase75.3  
List of recipes

No. 26 Cranberry gingerbread (glazed custard) (Gingerbread) included in recipes:

No. 26 Cranberry gingerbread (glazed custard)recipe number 1

Recipe on No. 26 Cranberry gingerbread (glazed custard) (Gingerbread) contained in handbooks:

calculations, forms, documents: