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All groups → All products → Gingerbread → 1st grade wheat flour mats → glazed with lots of honey → No. 90 Honey loaf without filling → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 90 Honey loaf without filling Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 381.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 212.39 181.60 1.29 2.74 1.79 3.80 
Natural honey78.0 98.51 76.84 —   —   77.27 76.12 
Granulated sugar99.8559.11 59.02 —   —   99.75 58.96 
Margarine84.0 19.70 16.55 82.20 16.19 1.00 0.20 
Ammonium salt (E503(i))—  2.05 —   —   —   —   —   
Sign up50.0 0.60 0.30 —   —   —   —   
Dry perfume100.0 0.59 0.59 —   —   —   —   
Total334.89 4.96 18.93 36.42 139.08 
Output in finished product85.5 326.52 4.8  18.46 35.5  135.60 
Mass fraction by dry matter326.52 5.7  18.46 41.5  135.60 
To the aqueous phase71.0  
List of recipes

No. 90 Honey loaf without filling (Gingerbread) included in recipes:

No. 90 Honey loaf without fillingrecipe number 1

Recipe on No. 90 Honey loaf without filling (Gingerbread) contained in handbooks:

calculations, forms, documents: