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All groups → All products → Cupcakes → Cupcakes with chemical leavening agents → Margarine & Anhydrous Fat Cupcakes → No. 435 "Nut" cupcake → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 435 "Nut" cupcake recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 239.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 89.76 76.75 1.09 0.98 1.59 1.43 
Granulated sugar99.8558.11 58.02 —   —   99.75 57.96 
Margarine84.0 51.97 43.65 82.20 42.72 1.00 0.52 
Melange27.0 47.24 12.76 11.9885.66 0.73 0.34 
Raw cashew kernels94.0 23.62 22.20 48.14 11.37 7.44 1.76 
Sign up99.852.84 2.83 —   —   99.80 2.83 
Vanilla essence—  0.47 —   —   —   —   —   
Ammonium carbonic (E503(i))—  0.24 —   —   —   —   —   
Total216.21 25.40 60.73 27.12 64.84 
Output in finished product85.0 203.24 23.9  57.09 25.5  60.95 
Exit without major inclusions84.10 216.90 182.36 21.4  46.40 27.3  59.19 
Mass fraction by dry matter182.36 25.4  46.40 32.5  59.19 
To the aqueous phase64.8  
List of recipes

Recipe on No. 435 "Nut" cupcake contained in handbooks:

calculations, forms, documents: