KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Gingerbread → 1st grade wheat flour mats → glazed with lots of honey → №89 Honey carpet → Recipe No. (1969) → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 224.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 106.35 90.93 1.09 1.16 1.59 1.69 
Natural honey78.0 49.32 38.47 —   —   77.27 38.11 
Granulated sugar99.8537.52 37.46 —   —   99.75 37.43 
Fruit filling74.0 29.61 21.91 —   —   71.50 21.17 
Margarine84.0 9.88 8.30 82.20 8.12 1.00 0.10 
Sign up—  2.96 —   —   —   —   —   
Ammonium carbonic (E503(i))—  0.79 —   —   —   —   —   
Dry perfume100.0 0.59 0.59 —   —   —   —   
Baking soda (E500(ii))50.0 0.30 0.15 —   —   —   —   
Total197.81 4.13 9.28 43.88 98.50 
Output in finished product84.5 189.70 4.0  8.90 42.1  94.46 
Mass fraction by dry matter189.70 4.7  8.90 49.8  94.46 
To the aqueous phase73.1  
List of recipes

Recipe on №89 Honey carpet contained in handbooks:

calculations, forms, documents: