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All groups → All products → Gingerbread → Mats from a mixture of wheat flour 1 and rye → №92 Minskaya Kovrizhka with raisins → Gingerbread → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №92 Minskaya Kovrizhka with raisins Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 407.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up78.0 158.01 123.25 —   —   77.73 122.82 
Wheat flour 1s85.5 154.15 131.79 1.29 1.99 1.79 2.76 
Raisins80.0 52.67 42.13 —   —   66.00 34.76 
Seeded rye flour85.5 35.11 30.02 1.39 0.49 0.70 0.25 
Margarine84.0 26.33 22.12 82.20 21.64 1.00 0.26 
Sign up—  3.65 —   —   —   —   —   
Dry perfume100.0 1.05 1.05 —   —   —   —   
Baking soda (E500(ii))50.0 0.53 0.27 —   —   —   —   
Total350.63 5.91 24.12 39.43 160.85 
Output in finished product84.5 344.68 5.8  23.71 38.8  158.12 
Mass fraction by dry matter344.68 6.9  23.71 45.9  158.12 
To the aqueous phase71.4  
List of recipes

№92 Minskaya Kovrizhka with raisins (Gingerbread) included in recipes:

№92 Minskaya Kovrizhka with raisinsrecipe number 1

Recipe on №92 Minskaya Kovrizhka with raisins (Gingerbread) contained in handbooks:

calculations, forms, documents: