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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed → №61 Amateur gingerbread → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №61 Amateur gingerbread Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 300.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 175.16 149.76 1.09 1.91 1.59 2.79 
Granulated sugar99.85108.63 108.46 —   —   99.75 108.36 
Margarine84.0 10.56 8.87 82.20 8.68 1.00 0.11 
water—  10.29 —   —   —   —   —   
Ammonium salt (E503(i))—  2.05 —   —   —   —   —   
Sign up—  0.069—   —   —   —   —   
Lactic acid (E270)40.0 0.0370.015—   —   —   —   
Baking soda (E500(ii))50.0 0.0160.008—   —   —   —   
Total267.12 3.53 10.59 37.07 111.26 
Output in finished product87.5 262.59 3.5  10.41 36.4  109.37 
Mass fraction by dry matter262.59 4.0  10.41 41.7  109.37 
To the aqueous phase74.5  
List of recipes

№61 Amateur gingerbread (Gingerbread) included in recipes:

№61 Amateur gingerbreadrecipe number 1

Recipe on №61 Amateur gingerbread (Gingerbread) contained in handbooks:

calculations, forms, documents: