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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed with filling → №73 Gingerbread Yasnaya Polyana → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №73 Gingerbread Yasnaya Polyana Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 615.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 283.16 242.10 1.09 3.09 1.59 4.50 
Granulated sugar99.85196.34 196.04 —   —   99.75 195.85 
Apple puree [GOST]10.0 72.40 7.24 0.0920.0708.6236.24 
Natural honey78.0 49.37 38.51 —   —   77.27 38.15 
Margarine84.0 40.30 33.85 82.20 33.13 1.00 0.40 
Sign up27.0 36.40 9.83 11.9884.36 0.73 0.27 
Semi-fat-free soy flour92.0 16.46 15.14 9.60 1.58 6.67 1.10 
Integrated Nutritional Supplement emulsifier churning paste [3]52.0 6.34 3.30 25.00 1.59 27.00 1.71 
Baking soda (E500(ii))50.0 1.32 0.66 —   —   —   —   
Essence—  1.05 —   —   —   —   —   
Sign up—  0.86 —   —   —   —   —   
Total546.67 7.12 43.82 40.31 248.22 
Output in finished product86.0 529.59 6.9  42.45 39.0  240.46 
Mass fraction by dry matter529.59 8.0  42.45 45.4  240.46 
To the aqueous phase73.6  
List of recipes

№73 Gingerbread Yasnaya Polyana (Gingerbread) included in recipes:

№73 Gingerbread Yasnaya Polyanarecipe number 1

Recipe on №73 Gingerbread Yasnaya Polyana (Gingerbread) contained in handbooks:

calculations, forms, documents: