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All groups → All products → Cupcakes → Yeast muffins → Butter cupcakes → №463 Cupcake "Home" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №463 Cupcake "Home" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 185 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 91.79 78.48 1.09 1.00 1.59 1.46 
Granulated sugar99.8545.89 45.83 —   —   99.75 45.78 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 27.54 23.13 82.50 22.72 —/0.80 —/0.22 
Melange27.0 22.03 5.95 11.9882.64 0.73 0.16 
Fresh whole milk the weight ratio of fat 3.2%12.0 18.36 2.20 3.20 0.59 —/4.70 —/0.86 
Sign up25.0 4.59 1.15 2.60 0.12 8.17 0.38 
Salt96.5 0.37 0.35 —   —   —   —   
Cardamom100.0 0.18 0.18 —   —   —   —   
Lemon essence—  0.092—   —   —   —   —   
Vanillin—  0.092—   —   —   —   —   
Sign up100.0 0.0070.0075.90 —   —   —   
Total157.28 14.63 27.07 26.21 48.48 
Output in finished product80.0 148.00 13.8  25.47 24.7  45.62 
Mass fraction by dry matter148.00 17.2  25.47 30.8  45.62 
To the aqueous phase55.2  
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Recipe on №463 Cupcake "Home" contained in handbooks:

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