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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 33 Nut gingerbread (glazed custard) → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 33 Nut gingerbread (glazed custard) Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 523.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 266.99 228.28 1.29 3.44 1.79 4.78 
Granulated sugar99.85110.87 110.70 —   —   99.75 110.59 
Artificial honey78.0 52.73 41.13 —   —   77.73 40.99 
Margarine84.0 36.91 31.00 82.20 30.34 1.00 0.37 
Starch syrup78.0 36.50 28.47 0.30 0.11 42.75 15.60 
Sign up97.5 21.10 20.57 52.00 10.97 1.00 0.21 
Raw egg yolk46.0 6.87 3.16 28.7041.97 —   —   
Vanilla essence—  0.89 —   —   —   —   —   
Ammonium salt (E503(i))—  0.82 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.74 0.37 —   —   —   —   
Total463.68 8.94 46.83 32.93 172.54 
Output in finished product87.0 455.79 8.8  46.03 32.4  169.60 
Mass fraction by dry matter455.79 10.1  46.03 37.2  169.60 
To the aqueous phase71.3  
List of recipes

No. 33 Nut gingerbread (glazed custard) (Gingerbread) included in recipes:

No. 33 Nut gingerbread (glazed custard)recipe number 1

Recipe on No. 33 Nut gingerbread (glazed custard) (Gingerbread) contained in handbooks:

calculations, forms, documents: