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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 36 Sugar gingerbread (glazed custard) → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 36 Sugar gingerbread (glazed custard) Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 996 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 438.69 375.08 1.29 5.66 1.79 7.85 
Granulated sugar99.85244.17 243.80 —   —   99.75 243.56 
Gingerbread crumb87.0 183.12 159.32 —   —   —   —   
Starch syrup78.0 122.09 95.23 0.30 0.37 42.75 52.19 
water—  14.54 —   —   —   —   —   
Sign up—  3.71 —   —   —   —   —   
Baking soda (E500(ii))50.0 2.85 1.42 —   —   —   —   
Burnt (raw)78.0 2.03 1.58 —   —   —   —   
Essence—  2.03 —   —   —   —   —   
Total876.44 0.61 6.03 30.48 303.60 
Output in finished product86.5 861.54 0.6  5.93 30.0  298.44 
Mass fraction by dry matter861.54 0.7  5.93 34.6  298.44 
To the aqueous phase68.9  
List of recipes

No. 36 Sugar gingerbread (glazed custard) (Gingerbread) included in recipes:

No. 36 Sugar gingerbread (glazed custard)recipe number 1

Recipe on No. 36 Sugar gingerbread (glazed custard) (Gingerbread) contained in handbooks:

calculations, forms, documents: