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All groups → All products → Cupcakes → Yeast muffins → Butter cupcakes → №458 "Spring" cupcake → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №458 "Spring" cupcake recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 978.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 547.09 467.77 1.09 5.96 1.59 8.70 
Granulated sugar99.85155.92 155.69 —   —   99.75 155.53 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 120.36 101.10 82.50 99.30 —/0.80 —/0.96 
Melange27.0 109.41 29.54 11.98813.12 0.73 0.80 
Raisins80.0 54.71 43.77 —   —   66.00 36.11 
Sign up83.0 27.35 22.70 —   —   71.00 19.42 
Pressed bakery yeast25.0 21.88 5.47 2.60 0.57 8.17 1.79 
Powdered sugar99.8510.95 10.93 —   —   99.80 10.93 
Walnut kernel (raw)94.0 10.95 10.29 45.20 4.95 4.20 0.46 
Vanilla powder99.853.69 3.68 —   —   99.80 3.68 
Sign up96.5 1.64 1.59 —   —   —   —   
Total852.53 12.66 123.90 24.33 238.04 
Output in finished product82.0 802.21 11.9  116.59 22.9  223.99 
Mass fraction by dry matter802.21 14.5  116.59 27.9  223.99 
To the aqueous phase56.0  
List of recipes

Recipe on №458 "Spring" cupcake contained in handbooks:

calculations, forms, documents: