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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №40 Gingerbread Fruit → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №40 Gingerbread Fruit Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 502.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 288.38 246.57 1.29 3.72 1.79 5.16 
Granulated sugar99.8598.71 98.56 —   —   99.75 98.46 
Starch syrup78.0 59.65 46.53 0.30 0.18 42.75 25.50 
Margarine84.0 40.66 34.15 82.20 33.42 1.00 0.41 
Fruit cooking69.0 28.89 19.93 —   —   67.00 19.36 
Sign up27.0 14.44 3.90 11.9881.73 0.73 0.11 
Ammonium salt (E503(i))—  3.93 —   —   —   —   —   
Fruit essence—  1.92 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.58 0.29 —   —   —   —   
Total449.93 7.77 39.05 29.65 149.00 
Output in finished product88.0 442.29 7.6  38.39 29.1  146.47 
Mass fraction by dry matter442.29 8.7  38.39 33.1  146.47 
To the aqueous phase70.8  
List of recipes

№40 Gingerbread Fruit (Gingerbread) included in recipes:

№40 Gingerbread Fruitrecipe number 1

Recipe on №40 Gingerbread Fruit (Gingerbread) contained in handbooks:

calculations, forms, documents: