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All groups → All products → Cupcakes → Yeast muffins → Butter cupcakes → №460 Cupcake "Slavic" → cake → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №460 Cupcake "Slavic" cake

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 739.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 316.41 270.53 1.09 3.45 1.59 5.03 
Granulated sugar99.85126.56 126.37 —   —   99.75 126.24 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 110.74 93.02 82.50 91.36 —/0.80 —/0.89 
Chicken eggs [chicken egg] [2]27.0 88.60 23.92 11.99 10.62 0.73 0.65 
Raisins80.0 79.11 63.28 —   —   66.00 52.21 
Sign up—  25.40 —   —   —   —   —   
Pressed bakery yeast25.0 25.31 6.33 2.60 0.66 8.17 2.07 
Whole milk powder95.0 15.82 15.03 24.74 3.91 —/38.90 —/6.15 
Salt96.5 2.53 2.44 —   —   —   —   
Vanillin—  0.22 —   —   —   —   —   
Total600.93 14.88 110.00 25.81 190.78 
Output in finished product76.0 561.87 13.9  102.85 24.1  178.38 
Mass fraction by dry matter561.87 18.3  102.85 31.7  178.38 
To the aqueous phase50.1  
List of recipes

№460 Cupcake "Slavic" (cake) included in recipes:

№460 Cupcake "Slavic"recipe number 1

Recipe on №460 Cupcake "Slavic" (cake) contained in handbooks:

calculations, forms, documents: