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All groups → All products → Cupcakes → Cupcakes with chemical leavening agents → Butter cupcakes → №427 "Saffron" cupcake → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №427 "Saffron" cupcake recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 178.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 68.77 58.80 1.09 0.75 1.59 1.09 
Granulated sugar99.8540.85 40.79 —   —   99.75 40.75 
Raisins80.0 34.39 27.51 —   —   66.00 22.70 
Fresh whole milk the weight ratio of fat 3.2%12.0 33.01 3.96 3.20 1.06 —/4.70 —/1.55 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 20.63 17.33 82.50 17.02 —/0.80 —/0.17 
Sign up27.0 20.63 5.57 11.9882.47 0.73 0.15 
Alcohol—  0.69 —   —   —   —   —   
Salt96.5 0.21 0.20 —   —   —   —   
Ammonium carbonic (E503(i))—  0.10 —   —   —   —   —   
Baking soda (E500(ii))50.0 0.0690.035—   —   —   —   
Sign up100.0 0.0110.0115.90 —   —   —   
Total154.21 11.95 21.30 36.93 65.81 
Output in finished product81.0 144.34 11.2  19.94 34.6  61.60 
Mass fraction by dry matter144.34 13.8  19.94 42.7  61.60 
To the aqueous phase64.5  
List of recipes

Recipe on №427 "Saffron" cupcake contained in handbooks:

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