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All groups → All products → Cupcakes → Yeast muffins → Butter cupcakes → # 462 April Cupcake → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: # 462 April Cupcake recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 388.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 208.91 178.62 1.09 2.28 1.59 3.32 
Granulated sugar99.8560.90 60.81 —   —   99.75 60.75 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 45.96 38.61 82.50 37.92 —/0.80 —/0.37 
Melange27.0 41.78 11.28 11.9885.01 0.73 0.30 
water—  33.41 —   —   —   —   —   
Sign up25.0 12.53 3.13 2.60 0.33 8.17 1.02 
Powdered sugar99.854.18 4.17 —   —   99.80 4.17 
Walnut kernel (raw)94.0 4.18 3.93 45.20 1.89 4.20 0.18 
Salt96.5 0.63 0.60 —   —   —   —   
Vanillin—  0.054—   —   —   —   —   
Total301.15 12.22 47.43 18.03 69.98 
Output in finished product73.0 283.39 11.5  44.63 17.0  65.85 
Mass fraction by dry matter283.39 15.7  44.63 23.2  65.85 
To the aqueous phase38.5  
List of recipes

Recipe on # 462 April Cupcake contained in handbooks:

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