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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed with filling → №71 Tula gingerbread → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №71 Tula gingerbread Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 917.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 399.65 341.70 1.09 4.36 1.59 6.35 
Granulated sugar99.85338.11 337.60 —   —   99.75 337.26 
Natural honey78.0 84.39 65.83 —   —   77.27 65.21 
Melange27.0 65.05 17.56 11.9887.80 0.73 0.47 
Apple puree [GOST]10.0 58.21 5.82 0.0920.0508.6235.02 
Sign up10.0 58.21 5.82 0.10 0.0608.00 4.66 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 57.62 48.40 82.50 47.54 —/0.80 —/0.46 
Ammonium salt (E503(i))—  2.90 —   —   —   —   —   
Essence—  1.12 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.74 0.37 —   —   —   —   
Total823.10 6.52 59.81 45.68 419.27 
Output in finished product87.0 798.49 6.3  58.02 44.3  406.73 
Mass fraction by dry matter798.49 7.3  58.02 50.9  406.73 
To the aqueous phase77.3  
List of recipes

№71 Tula gingerbread (Gingerbread) included in recipes:

№71 Tula gingerbreadrecipe number 1

Recipe on №71 Tula gingerbread (Gingerbread) contained in handbooks:

calculations, forms, documents: