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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed with filling → №74 Donskiye gingerbread → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №74 Donskiye gingerbread Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 668.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 365.23 312.27 1.29 4.71 1.79 6.54 
Jam66.0 115.03 75.92 —   —   57.40 66.03 
Granulated sugar99.85107.18 107.02 —   —   99.75 106.91 
Artificial honey78.0 99.96 77.97 —   —   77.73 77.70 
Margarine84.0 42.34 35.57 82.20 34.80 1.00 0.42 
Sign up—  2.81 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 1.66 1.58 15.00 0.25 2.00 0.030
Essence—  1.02 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.68 0.34 —   —   —   —   
Total610.66 5.95 39.76 38.53 257.63 
Output in finished product89.0 595.05 5.8  38.74 37.5  251.04 
Mass fraction by dry matter595.05 6.5  38.74 42.2  251.04 
To the aqueous phase77.3  
List of recipes

№74 Donskiye gingerbread (Gingerbread) included in recipes:

№74 Donskiye gingerbreadrecipe number 1

Recipe on №74 Donskiye gingerbread (Gingerbread) contained in handbooks:

calculations, forms, documents: