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All groups → All products → Cupcakes → Yeast muffins → Butter cupcakes → №461 Milk cupcake → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №461 Milk cupcake recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 288.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 113.80 97.30 1.09 1.24 1.59 1.81 
Fresh whole milk the weight ratio of fat 3.2%12.0 57.49 6.90 3.20 1.84 —/4.70 —/2.70 
Granulated sugar99.8544.85 44.79 —   —   99.75 44.74 
Raisins80.0 42.05 33.64 —   —   66.00 27.75 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 33.64 28.26 82.50 27.75 —/0.80 —/0.27 
Sign up27.0 17.94 4.84 11.9882.15 0.73 0.13 
Pressed bakery yeast25.0 8.97 2.24 2.60 0.23 8.17 0.73 
Powdered sugar99.852.24 2.24 —   —   99.80 2.24 
Salt96.5 0.56 0.54 —   —   —   —   
Vanillin—  0.035—   —   —   —   —   
Total220.75 11.51 33.21 27.50 79.33 
Output in finished product72.0 207.72 10.8  31.25 25.9  74.65 
Mass fraction by dry matter207.72 15.0  31.25 35.9  74.65 
To the aqueous phase48.0  
List of recipes

Recipe on №461 Milk cupcake contained in handbooks:

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