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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed → №60 Ladoga gingerbread → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №60 Ladoga gingerbread Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 546.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 309.04 264.23 1.09 3.37 1.59 4.91 
Granulated sugar99.85174.79 174.53 —   —   99.75 174.35 
Starch syrup78.0 39.96 31.17 0.30 0.12 42.75 17.08 
Margarine84.0 11.13 9.35 82.20 9.15 1.00 0.11 
Vegetable oil100.0 9.27 9.27 99.90 9.26 —   —   
Sign up—  5.25 —   —   —   —   —   
Ammonium salt (E503(i))—  3.25 —   —   —   —   —   
Essence—  1.79 —   —   —   —   —   
Baking soda (E500(ii))50.0 1.57 0.79 —   —   —   —   
Total489.33 4.01 21.90 35.94 196.45 
Output in finished product88.0 481.01 3.9  21.53 35.3  193.11 
Mass fraction by dry matter481.01 4.5  21.53 40.1  193.11 
To the aqueous phase74.6  
List of recipes

№60 Ladoga gingerbread (Gingerbread) included in recipes:

№60 Ladoga gingerbreadrecipe number 1

Recipe on №60 Ladoga gingerbread (Gingerbread) contained in handbooks:

calculations, forms, documents: