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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed with lots of honey → №52 Gingerbread Youth → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №52 Gingerbread Youth Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 983 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 540.89 462.46 1.29 6.98 1.79 9.68 
Artificial honey78.0 243.93 190.27 —   —   77.73 189.61 
Granulated sugar99.85163.35 163.10 —   —   99.75 162.94 
Margarine84.0 60.58 50.89 82.20 49.80 1.00 0.61 
Melange27.0 18.38 4.96 11.9882.20 0.73 0.13 
Sign up78.0 8.64 6.74 —   —   —   —   
Ammonium salt (E503(i))—  5.28 —   —   —   —   —   
Dry perfume100.0 2.98 2.98 —   —   —   —   
Baking soda (E500(ii))50.0 1.51 0.76 —   —   —   —   
Total882.15 6.00 58.98 36.92 362.97 
Output in finished product87.5 860.12 5.9  57.51 36.0  353.91 
Mass fraction by dry matter860.12 6.7  57.51 41.1  353.91 
To the aqueous phase74.2  
List of recipes

№52 Gingerbread Youth (Gingerbread) included in recipes:

№52 Gingerbread Youthrecipe number 1

Recipe on №52 Gingerbread Youth (Gingerbread) contained in handbooks:

calculations, forms, documents: