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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed with filling → №69 Gingerbread Commemorative → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №69 Gingerbread Commemorative Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 424.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 229.21 195.97 1.09 2.50 1.59 3.64 
Granulated sugar99.8578.61 78.50 —   —   99.75 78.41 
Jam66.0 45.84 30.25 —   —   57.40 26.31 
Artificial honey78.0 42.45 33.11 —   —   77.73 33.00 
Margarine84.0 31.41 26.39 82.20 25.82 1.00 0.31 
Sign up27.0 28.00 7.56 11.9883.36 0.73 0.20 
Burnt (raw)78.0 6.24 4.87 —   —   —   —   
Ammonium salt (E503(i))—  1.66 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.42 0.21 —   —   —   —   
Total376.85 7.46 31.68 33.42 141.87 
Output in finished product87.0 369.32 7.3  31.05 32.8  139.04 
Mass fraction by dry matter369.32 8.4  31.05 37.6  139.04 
To the aqueous phase71.6  
List of recipes

№69 Gingerbread Commemorative (Gingerbread) included in recipes:

№69 Gingerbread Commemorativerecipe number 1

Recipe on №69 Gingerbread Commemorative (Gingerbread) contained in handbooks:

calculations, forms, documents: