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All groups → All products → Cupcakes → Yeast muffins → Margarine Cupcakes → №465 Cupcake "Health" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №465 Cupcake "Health" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 25.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 13.37 11.43 1.09 0.15 1.59 0.21 
Fresh whole milk the weight ratio of fat 3.2%12.0 4.67 0.56 3.20 0.15 —/4.70 —/0.22 
Granulated sugar99.853.82 3.81 —   —   99.75 3.81 
Margarine84.0 3.82 3.21 82.20 3.14 1.00 0.040
Melange27.0 3.46 0.94 11.9880.41 0.73 0.030
Sign up25.0 0.76 0.19 2.60 0.0208.17 0.060
Powdered sugar99.850.19 0.19 —   —   99.80 0.19 
Salt96.5 0.0380.037—   —   —   —   
Vanillin—  0.005—   —   —   —   —   
Total20.37 15.12 3.87 17.50 4.48 
Output in finished product74.8 19.15 14.2  3.64 16.4  4.21 
Mass fraction by dry matter19.15 19.0  3.64 22.0  4.21 
To the aqueous phase39.5  
List of recipes

Recipe on №465 Cupcake "Health" contained in handbooks:

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