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Расчет массовой доли сахара и жира Cake Splash of champagne [Noginsk]

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 202.2 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up99.85 64.53 64.43 — — 99.7564.37
Fruit10.0  44.11 4.41 — — — — 
Starch syrup78.0  39.09 30.49 0.3 0.1242.7516.71
water—  22.33 —  — — — — 
Raw egg white12.0  15.47 1.86 — — 0.940.15
Sign up27.0  9.83 2.65 11.991.180.730.07
Flour, premium85.5  8.29 7.09 1.090.091.590.13
Jam69.0  7.9  5.45 — — 65.3 5.16
Unsalted butter84.0  7.22 6.06 82.5 5.96—/0.8 —/0.06
Fresh whole milk the weight ratio of fat 3.2%12.0  3.02 0.36 3.2 0.1 —/4.7 —/0.14
Sign up85.0  2.04 1.73 — — — — 
Surfactant (churning paste)52.0  0.56 0.29 — — — — 
Essence—  0.26 —  — — — — 
Cocoa powder95.0  0.2  0.19 15.0 0.032.0 — 
Vanilla powder99.85 0.1  0.1  — — 99.8 0.1 
Sign up—  0.064—  — — — — 
Citric acid98.0  0.05 0.049— — — — 
Cognac—  0.017—  — — — — 
Wine—  0.01 —  — — 20.0 — 
Food paint—  0.006—  — — — — 
Total125.1593.7 7.4842.9486.82
Output in finished product58.19 117.66 3.5 7.0340.4 81.62
Массовая доля по сухим веществам117.66 6.0 7.0369.4 81.62
На водную фазу49.1