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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed → №59 Almond Gingerbread → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №59 Almond Gingerbread Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 413.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 261.25 223.37 1.09 2.85 1.59 4.15 
Starch syrup78.0 55.37 43.19 0.30 0.17 42.75 23.67 
Artificial honey78.0 40.08 31.26 —   —   77.73 31.15 
Fresh whole milk the weight ratio of fat 3.2%12.0 38.48 4.62 3.20 1.23 —/4.70 —/1.81 
Granulated sugar99.8536.31 36.25 —   —   99.75 36.22 
Sign up27.0 23.00 6.21 11.9882.76 0.73 0.17 
Margarine84.0 13.86 11.65 82.20 11.39 1.00 0.14 
Vegetable oil100.0 9.45 9.45 99.90 9.44 —   —   
Ammonium salt (E503(i))—  1.86 —   —   —   —   —   
Almond essence—  0.62 —   —   —   —   —   
Sign up50.0 0.51 0.26 —   —   —   —   
Total366.25 6.73 27.84 23.38 96.68 
Output in finished product87.0 359.83 6.6  27.35 23.0  94.99 
Mass fraction by dry matter359.83 7.6  27.35 26.4  94.99 
To the aqueous phase63.9  
List of recipes

№59 Almond Gingerbread (Gingerbread) included in recipes:

№59 Almond Gingerbreadrecipe number 1

Recipe on №59 Almond Gingerbread (Gingerbread) contained in handbooks:

calculations, forms, documents: