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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №29 Gingerbread Cosmos (glazed custard) → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №29 Gingerbread Cosmos (glazed custard) Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 190.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 113.92 97.40 1.29 1.47 1.79 2.04 
Granulated sugar99.8531.79 31.74 —   —   99.75 31.71 
Candied fruit70.0 19.07 13.35 —   —   64.00 12.20 
Natural honey78.0 16.96 13.23 —   —   77.27 13.10 
Margarine84.0 15.90 13.35 82.20 13.07 1.00 0.16 
Sign up27.0 8.47 2.29 11.99 1.02 0.73 0.060
Ammonium salt (E503(i))—  1.25 —   —   —   —   —   
Lemon essence—  0.32 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.32 0.16 —   —   —   —   
Total171.52 8.15 15.56 31.05 59.27 
Output in finished product89.5 170.86 8.1  15.50 30.9  59.04 
Mass fraction by dry matter170.86 9.1  15.50 34.6  59.04 
To the aqueous phase74.7  
List of recipes

№29 Gingerbread Cosmos (glazed custard) (Gingerbread) included in recipes:

№29 Gingerbread Cosmos (glazed custard)recipe number 1

Recipe on №29 Gingerbread Cosmos (glazed custard) (Gingerbread) contained in handbooks:

calculations, forms, documents: