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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 27 Gingerbread Rings (glazed custard) → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 27 Gingerbread Rings (glazed custard) Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 60.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 33.94 29.02 1.29 0.44 1.79 0.61 
Granulated sugar99.859.52 9.50 —   —   99.75 9.50 
Glucose91.0 7.93 7.22 —   —   91.00 7.22 
Margarine84.0 4.76 4.00 82.20 3.91 1.00 0.050
Starch syrup78.0 3.17 2.47 0.30 0.01042.75 1.36 
Sign up96.0 2.20 2.11 1.00 0.020—/52.60 —/1.16 
Ammonium salt (E503(i))—  0.29 —   —   —   —   —   
Dry perfume100.0 0.16 0.16 —   —   —   —   
Baking soda (E500(ii))50.0 0.10 0.048—   —   —   —   
Total54.52 7.19 4.38 32.00 19.49 
Output in finished product88.0 53.59 7.1  4.31 31.5  19.16 
Mass fraction by dry matter53.59 8.0  4.31 35.8  19.16 
To the aqueous phase72.4  
List of recipes

No. 27 Gingerbread Rings (glazed custard) (Gingerbread) included in recipes:

No. 27 Gingerbread Rings (glazed custard)recipe number 1

Recipe on No. 27 Gingerbread Rings (glazed custard) (Gingerbread) contained in handbooks:

calculations, forms, documents: