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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed → №65 Creamy gingerbread → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №65 Creamy gingerbread Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 152.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 85.11 72.77 1.09 0.93 1.59 1.35 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 29.21 21.61 8.57 2.50 44.56/11.39 13.02/3.33 
Granulated sugar99.8516.69 16.67 —   —   99.75 16.65 
Melange27.0 12.67 3.42 11.9881.52 0.73 0.090
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 12.52 10.52 82.50 10.33 —/0.80 —/0.10 
Sign up78.0 12.52 9.76 —   —   77.73 9.73 
Vanilla powder99.851.09 1.08 —   —   99.80 1.09 
Ammonium salt (E503(i))—  0.33 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.17 0.084—   —   —   —   
Total135.92 10.01 15.28 28.92 44.16 
Output in finished product87.5 133.61 9.8  15.02 28.4  43.41 
Mass fraction by dry matter133.61 11.2  15.02 32.5  43.41 
To the aqueous phase69.5  
List of recipes

№65 Creamy gingerbread (Gingerbread) included in recipes:

№65 Creamy gingerbreadrecipe number 1

Recipe on №65 Creamy gingerbread (Gingerbread) contained in handbooks:

calculations, forms, documents: