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All groups → All products → Gingerbread → Top grade wheat flour mats → No. 91 Gourd with filling → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 91 Gourd with filling Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 598.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 220.40 188.44 1.09 2.40 1.59 3.50 
Trimming with filling82.5 154.72 127.64 —   —   —   —   
Granulated sugar99.85112.40 112.23 —   —   99.75 112.12 
Starch syrup78.0 30.32 23.65 0.30 0.09042.75 12.96 
water—  26.54 —   —   —   —   —   
Sign up84.0 24.63 20.69 82.20 20.25 1.00 0.25 
Melange27.0 22.11 5.97 11.9882.65 0.73 0.16 
Burnt (raw)78.0 9.47 7.38 —   —   —   —   
Ammonium salt (E503(i))—  3.45 —   —   —   —   —   
Dry perfume100.0 3.16 3.16 —   —   —   —   
Sign up50.0 1.26 0.63 —   —   —   —   
Total489.79 4.25 25.39 21.57 128.99 
Output in finished product80.5 481.47 4.2  24.96 21.2  126.80 
Mass fraction by dry matter481.47 5.2  24.96 26.3  126.80 
To the aqueous phase52.1  
List of recipes

No. 91 Gourd with filling (Gingerbread) included in recipes:

No. 91 Gourd with fillingrecipe number 1

Recipe on No. 91 Gourd with filling (Gingerbread) contained in handbooks:

calculations, forms, documents: