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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №43 Gingerbread Chocolate → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №43 Gingerbread Chocolate Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 42.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 20.54 17.57 1.29 0.26 1.79 0.37 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 9.86 7.30 8.57 0.85 44.56/11.39 4.39/1.12 
Granulated sugar99.858.22 8.21 —   —   99.75 8.20 
Margarine84.0 2.47 2.07 82.20 2.03 1.00 0.020
Starch syrup78.0 1.64 1.28 0.30 —   42.75 0.70 
Sign up27.0 1.64 0.44 11.99 0.20 0.73 0.010
Cocoa powder [Skurikhin]95.0 1.44 1.37 15.00 0.22 2.00 0.030
Ammonium salt (E503(i))—  0.32 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.0620.031—   —   —   —   
Total38.26 8.38 3.56 34.00 14.45 
Output in finished product88.5 37.61 8.2  3.50 33.4  14.20 
Mass fraction by dry matter37.61 9.3  3.50 37.8  14.20 
To the aqueous phase74.4  
List of recipes

№43 Gingerbread Chocolate (Gingerbread) included in recipes:

№43 Gingerbread Chocolaterecipe number 1

Recipe on №43 Gingerbread Chocolate (Gingerbread) contained in handbooks:

calculations, forms, documents: