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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 37 Northern gingerbread (glazed custard) → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 37 Northern gingerbread (glazed custard) Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 459.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 267.46 228.68 1.29 3.45 1.79 4.79 
Granulated sugar99.85116.11 115.93 —   —   99.75 115.82 
Starch syrup78.0 50.86 39.67 0.30 0.15 42.75 21.74 
Margarine84.0 22.82 19.17 82.20 18.76 1.00 0.23 
Vegetable oil100.0 7.69 7.69 99.90 7.68 —   —   
Sign up—  2.33 —   —   —   —   —   
Essence—  1.51 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.77 0.39 —   —   —   —   
Total411.53 6.53 30.04 31.02 142.58 
Output in finished product88.0 404.54 6.4  29.53 30.5  140.16 
Mass fraction by dry matter404.54 7.3  29.53 34.6  140.16 
To the aqueous phase71.7  
List of recipes

No. 37 Northern gingerbread (glazed custard) (Gingerbread) included in recipes:

No. 37 Northern gingerbread (glazed custard)recipe number 1

Recipe on No. 37 Northern gingerbread (glazed custard) (Gingerbread) contained in handbooks:

calculations, forms, documents: