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All groups → All products → Cupcakes → Cupcakes with chemical leavening agents → Margarine & Anhydrous Fat Cupcakes → №446 Cupcake "Amber" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №446 Cupcake "Amber" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 187.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 49.21 13.29 11.9885.90 0.73 0.36 
Granulated sugar99.8547.46 47.38 —   —   99.75 47.34 
Confectionery fat99.7 40.42 40.30 99.70 40.30 —   —   
Flour, premium85.5 35.15 30.05 1.09 0.38 1.59 0.56 
Jam72.0 32.28 23.24 —   —   71.60 23.11 
Sign up96.0 8.79 8.44 1.00 0.090—/52.60 —/4.62 
Powdered sugar99.851.90 1.90 —   —   99.80 1.90 
Citrus essence—  0.70 —   —   —   —   —   
Ammonium carbonic (E503(i))—  0.35 —   —   —   —   —   
Salt96.5 0.35 0.34 —   —   —   —   
Total164.94 24.85 46.67 40.61 76.27 
Output in finished product82.1 154.22 23.2  43.64 38.0  71.31 
Mass fraction by dry matter154.22 28.3  43.64 46.2  71.31 
To the aqueous phase68.0  
List of recipes

Recipe on №446 Cupcake "Amber" contained in handbooks:

calculations, forms, documents: