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Semi-finished cupcake → chocolate cupcake → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Semi-finished cupcake chocolate cupcake

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 246.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 97.43 83.31 1.09 1.06 1.59 1.55 
Powdered sugar99.8586.61 86.48 —   —   99.80 86.44 
Melange27.0 64.96 17.54 11.9887.79 0.73 0.47 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 60.63 50.93 82.50 50.02 —/0.80 —/0.49 
Cocoa powder [Skurikhin]95.0 5.41 5.14 15.00 0.81 2.00 0.11 
Sign up—  0.54 —   —   —   —   —   
Ammonium salt (E503(i))—  0.42 —   —   —   —   —   
Total243.39 24.21 59.68 36.06 88.89 
Output in finished product94.0 231.71 23.1  56.82 34.3  84.62 
Mass fraction by dry matter231.71 24.5  56.82 36.5  84.62 
To the aqueous phase85.1  
List of recipes

Semi-finished cupcake (chocolate cupcake) included in recipes:

Semi-finished muffin cookieRecipe No. 1
No. 182a "Keksiki" cookies with fruit filling, glazed with chocolateNo. 182a
No. 182b cookies "Keksiki" with fruit filling, unglazedNo. 182b

Recipe on Semi-finished cupcake contained in handbooks:

calculations, forms, documents: