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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 28 Komsomolsk gingerbread (glazed custard) → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 28 Komsomolsk gingerbread (glazed custard) Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 818.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 479.24 409.75 1.29 6.18 1.79 8.58 
Granulated sugar99.85203.60 203.30 —   —   99.75 203.09 
Starch syrup78.0 81.36 63.46 0.30 0.24 42.75 34.78 
Margarine84.0 36.01 30.24 82.20 29.60 1.00 0.36 
Vegetable oil100.0 18.23 18.23 99.90 18.21 —   —   
Sign up78.0 16.00 12.48 —   —   —   —   
Ammonium salt (E503(i))—  4.68 —   —   —   —   —   
Dry perfume100.0 3.60 3.60 —   —   —   —   
Total741.06 6.63 54.23 30.15 246.81 
Output in finished product89.0 728.46 6.5  53.31 29.6  242.61 
Mass fraction by dry matter728.46 7.3  53.31 33.3  242.61 
To the aqueous phase72.9  
List of recipes

No. 28 Komsomolsk gingerbread (glazed custard) (Gingerbread) included in recipes:

No. 28 Komsomolsk gingerbread (glazed custard)recipe number 1

Recipe on No. 28 Komsomolsk gingerbread (glazed custard) (Gingerbread) contained in handbooks:

calculations, forms, documents: