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All groups → All products → Cupcakes → Cupcakes with chemical leavening agents → Margarine & Anhydrous Fat Cupcakes → №436 Cupcake "Fragrant" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №436 Cupcake "Fragrant" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 212.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 88.20 75.41 1.09 0.96 1.59 1.40 
Granulated sugar99.8555.44 55.36 —   —   99.75 55.30 
Margarine84.0 50.40 42.33 82.20 41.43 1.00 0.50 
Melange27.0 44.52 12.02 11.9885.34 0.73 0.32 
Powdered sugar99.852.52 2.52 —   —   99.80 2.51 
Sign up—  0.42 —   —   —   —   —   
Ammonium carbonic (E503(i))—  0.21 —   —   —   —   —   
Total187.64 22.46 47.73 28.25 60.03 
Output in finished product83.0 176.38 21.1  44.87 26.6  56.43 
Mass fraction by dry matter176.38 25.4  44.87 32.0  56.43 
To the aqueous phase61.0  
List of recipes

Recipe on №436 Cupcake "Fragrant" contained in handbooks:

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