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All groups → All products → Gingerbread → Gingerbread made from a mixture of wheat and rye flour → glazed with filling and lots of honey → №81 Gingerbread Tale → semi-finished product "Gingerbread" → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №81 Gingerbread Tale semi-finished product "Gingerbread"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 953.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 458.65 392.15 1.29 5.92 1.79 8.21 
Artificial honey78.0 367.83 286.91 —   —   77.73 285.91 
Peeled rye flour85.5 91.83 78.52 1.69 1.55 0.8950.82 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 73.68 61.89 82.50 60.79 —/0.80 —/0.59 
Vegetable oil100.0 27.60 27.60 99.90 27.57 —   —   
Sign up78.0 18.41 14.36 —   —   —   —   
Melange27.0 18.37 4.96 11.9882.20 0.73 0.13 
Dry perfume100.0 3.65 3.65 —   —   —   —   
Ammonium salt (E503(i))—  2.39 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.86 0.43 —   —   —   —   
Total870.46 10.28 98.03 30.98 295.45 
Output in finished product89.0 848.70 10.0  95.58 30.2  288.06 
Mass fraction by dry matter848.70 11.3  95.58 33.9  288.06 
To the aqueous phase73.3  
List of recipes

№81 Gingerbread Tale (semi-finished product "Gingerbread") included in recipes:

№81 Gingerbread Talerecipe number 1

Recipe on №81 Gingerbread Tale (semi-finished product "Gingerbread") contained in handbooks:

calculations, forms, documents: