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Расчет массовой доли сахара и жира Cake From the bottom of my heart

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 870.6 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up99.85 350.39 349.86 — — 99.75349.51
water—  139.44 —  — — — — 
Starch syrup78.0  96.62 75.36 0.3 0.2942.7541.31
Fat "Butao-26"99.2  94.37 93.62 — — — — 
Unsalted butter84.0  80.51 67.63 82.5 66.42—/0.8 —/0.64
Sign up27.0  66.42 17.93 11.997.960.730.48
Whole condensed milk with sugar74.0  50.8  37.59 8.5 4.3256.0 28.45
Flour, premium85.5  39.49 33.76 1.090.431.590.63
Fresh whole milk the weight ratio of fat 3.2%12.0  33.25 3.99 3.2 1.06—/4.7 —/1.56
Raw egg white12.0  11.2  1.34 — — 0.940.11
Sign up52.0  6.5  3.38 — — — — 
Dry egg white91.0  3.9  3.55 1.8 0.071.2 0.05
Agar85.0  3.35 2.85 — — — — 
Cocoa powder95.0  2.2  2.09 15.0 0.332.0 0.04
Citric acid98.0  1.94 1.9  — — — — 
Sign up—  1.17 —  — — — — 
Vanilla powder99.85 0.94 0.94 — — 99.8 0.94
Essence—  0.28 —  — — — — 
Cognac—  0.2  —  — — — — 
Wine—  0.11 —  — — 20.0 0.02
Sign up—  0.089—  — — — — 
Vanillin—  0.073—  — — — — 
Total695.79 9.2980.8848.58422.97
Output in finished product74.41 647.81 8.6 75.3 45.2 393.8 
Массовая доля по сухим веществам647.81 11.6 75.3 60.8 393.8 
На водную фазу63.9