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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №44 Gingerbread Fair → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №44 Gingerbread Fair Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 377.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 227.59 194.59 1.29 2.94 1.79 4.07 
Granulated sugar99.8586.92 86.79 —   —   99.75 86.70 
Fresh whole milk the weight ratio of fat 3.2%12.0 54.71 6.56 3.20 1.75 —/4.70 —/2.57 
Starch syrup78.0 30.86 24.07 0.30 0.09042.75 13.19 
Margarine84.0 17.49 14.69 82.20 14.38 1.00 0.17 
Sign up27.0 10.94 2.96 11.9881.31 0.73 0.080
Vegetable oil100.0 4.37 4.37 99.90 4.37 —   —   
Ammonium salt (E503(i))—  2.05 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.35 0.17 —   —   —   —   
Vanillin—  0.087—   —   —   —   —   
Total334.20 6.58 24.84 28.06 105.88 
Output in finished product87.0 328.34 6.5  24.40 27.6  104.02 
Mass fraction by dry matter328.34 7.4  24.40 31.7  104.02 
To the aqueous phase68.0  
List of recipes

№44 Gingerbread Fair (Gingerbread) included in recipes:

№44 Gingerbread Fairrecipe number 1

Recipe on №44 Gingerbread Fair (Gingerbread) contained in handbooks:

calculations, forms, documents: