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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed with filling → №72 Tula gingerbread for tea → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №72 Tula gingerbread for tea Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 202.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 88.22 75.43 1.09 0.96 1.59 1.40 
Granulated sugar99.8571.18 71.07 —   —   99.75 71.00 
Apple puree [GOST]10.0 21.30 2.13 0.0920.0208.6231.84 
Natural honey78.0 18.63 14.53 —   —   77.27 14.40 
Melange27.0 14.36 3.88 11.9881.72 0.73 0.10 
Sign up84.0 12.72 10.69 82.50 10.49 —/0.80 —/0.10 
Cocoa powder [Skurikhin]95.0 4.10 3.90 15.00 0.62 2.00 0.080
Ammonium salt (E503(i))—  0.64 —   —   —   —   —   
Vanilla essence—  0.25 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.17 0.083—   —   —   —   
Total181.71 6.82 13.81 43.87 88.89 
Output in finished product87.0 176.26 6.6  13.40 42.6  86.22 
Mass fraction by dry matter176.26 7.6  13.40 48.9  86.22 
To the aqueous phase76.6  
List of recipes

№72 Tula gingerbread for tea (Gingerbread) included in recipes:

№72 Tula gingerbread for tearecipe number 1

Recipe on №72 Tula gingerbread for tea (Gingerbread) contained in handbooks:

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