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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed with filling → №75 Gingerbread Kolos → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №75 Gingerbread Kolos Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 144.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 68.82 58.85 1.09 0.75 1.59 1.09 
Granulated sugar99.8529.95 29.91 —   —   99.75 29.88 
Fruit filling74.0 25.49 18.86 —   —   71.50 18.23 
Artificial honey78.0 14.66 11.43 —   —   77.73 11.40 
Margarine84.0 11.47 9.64 82.20 9.43 1.00 0.11 
Sign up27.0 10.20 2.75 11.9881.22 0.73 0.070
Ammonium salt (E503(i))—  0.50 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.13 0.065—   —   —   —   
Total131.50 7.87 11.40 41.98 60.78 
Output in finished product89.0 128.87 7.7  11.17 41.1  59.56 
Mass fraction by dry matter128.87 8.7  11.17 46.2  59.56 
To the aqueous phase78.9  
List of recipes

№75 Gingerbread Kolos (Gingerbread) included in recipes:

№75 Gingerbread Kolosrecipe number 1

Recipe on №75 Gingerbread Kolos (Gingerbread) contained in handbooks:

calculations, forms, documents: