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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed high-calorie with lots of honey → №55 Russian gingerbread → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №55 Russian gingerbread Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 39.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 22.97 19.64 1.29 0.30 1.79 0.41 
Natural honey78.0 10.33 8.06 —   —   77.27 7.98 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 4.59 3.86 82.50 3.79 —/0.80 —/0.040
Granulated sugar99.854.59 4.59 —   —   99.75 4.58 
Melange27.0 1.03 0.28 11.9880.12 0.73 0.010
Sign up—  0.27 —   —   —   —   —   
Dry perfume100.0 0.0810.081—   —   —   —   
Baking soda (E500(ii))50.0 0.0680.034—   —   —   —   
Total36.53 10.58 4.21 32.69 13.01 
Output in finished product89.5 35.62 10.3  4.11 31.9  12.69 
Mass fraction by dry matter35.62 11.5  4.11 35.6  12.69 
To the aqueous phase75.2  
List of recipes

№55 Russian gingerbread (Gingerbread) included in recipes:

№55 Russian gingerbreadrecipe number 1

Recipe on №55 Russian gingerbread (Gingerbread) contained in handbooks:

calculations, forms, documents: