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All groups → All products → Gingerbread → 1st grade wheat flour mats → glazed with lots of honey → №89 Honey carpet → Gingerbread (1969) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №89 Honey carpet Gingerbread (1969)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 16.2 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	85.5	8.89	7.60	1.09	0.10	1.59	0.14
Natural honey	78.0	4.12	3.22	—	—	77.27	3.18
Granulated sugar	99.85	2.47	2.47	—	—	99.75	2.46
Margarine	84.0	0.83	0.69	82.20	0.68	1.00	0.010
Ammonium carbonic (E503(i))	—	0.066	—	—	—	—	—
Sign up	100.0	0.049	0.049	—	—	—	—
Baking soda (E500(ii))	50.0	0.025	0.012	—	—	—	—
Total			14.04	4.81	0.78	35.74	5.79
Output in finished product	84.5		13.69	4.7	0.76	34.9	5.65
Mass fraction by dry matter			13.69	5.6	0.76	41.3	5.65
To the aqueous phase						69.3

'classic' calculation from consumption'exact' calculation from composition

List of recipes

№89 Honey carpet (Gingerbread (1969)) included in recipes:

№89 Honey carpet

Recipe No. (1969)

Recipe on №89 Honey carpet (Gingerbread (1969)) contained in handbooks:

1986 Collection of recipes for flour confectionery and bakery products for catering

Calculation of the mass fraction of sugar and fat: №89 Honey carpet Gingerbread (1969)

№89 Honey carpet (Gingerbread (1969)) included in recipes:

Recipe on №89 Honey carpet (Gingerbread (1969)) contained in handbooks:

calculations, forms, documents: