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All groups → All products → Cupcakes → Cupcakes with chemical leavening agents → Butter cupcakes → №432 "Cupcake in chocolate" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №432 "Cupcake in chocolate" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 302.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 61.30 51.49 82.50 50.57 —/0.80 —/0.49 
Raw egg white12.0 61.30 7.36 —   —   0.9450.58 
Raw egg yolk46.0 61.30 28.20 28.70417.60 —   —   
Granulated sugar99.8554.00 53.92 —   —   99.75 53.87 
Chocolate glaze [Skurikhin]99.1 46.30 45.89 34.47 15.96 48.15 22.29 
Sign up85.5 43.79 37.44 1.09 0.48 1.59 0.70 
Potato starch80.0 32.11 25.69 —   —   0.90 0.29 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 26.27 19.44 8.57 2.25 44.56/11.39 11.71/2.99 
Ammonium carbonic (E503(i))—  0.44 —   —   —   —   —   
Almond essence—  0.41 —   —   —   —   —   
Total269.43 28.72 86.86 30.32 91.70 
Output in finished product83.8 253.26 27.0  81.65 28.5  86.20 
Mass fraction by dry matter253.26 32.2  81.65 34.0  86.20 
To the aqueous phase63.7  
List of recipes

Recipe on №432 "Cupcake in chocolate" contained in handbooks:

calculations, forms, documents: