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All groups → All products → Cupcakes → Cupcakes with chemical leavening agents → Margarine & Anhydrous Fat Cupcakes → cupcake "Maisky" → Basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: cupcake "Maisky" Basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 361.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 183.38 156.79 1.09 2.00 1.59 2.92 
Water—  75.96 —   —   —   —   —   
Granulated sugar99.8552.27 52.19 —   —   99.75 52.14 
Melange27.0 36.71 9.91 11.9884.40 0.73 0.27 
Margarine84.0 36.17 30.38 82.20 29.73 1.00 0.36 
Sign up80.0 30.02 24.02 —   —   66.00 19.81 
Pressed bakery yeast25.0 7.41 1.85 2.60 0.19 8.17 0.61 
Powdered sugar99.853.62 3.61 —   —   99.80 3.61 
Salt96.5 1.81 1.75 —   —   —   —   
Vanilla powder99.851.27 1.26 —   —   99.80 1.27 
Total281.77 10.04 36.32 22.39 80.99 
Output in finished product74.0 267.66 9.5  34.50 21.3  76.93 
Mass fraction by dry matter267.66 12.9  34.50 28.7  76.93 
To the aqueous phase45.0  
List of recipes

Recipe on cupcake "Maisky" contained in handbooks:

calculations, forms, documents: