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Расчет массовой доли сахара и жира Animal Cake [Solnechnogorsk]

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 240.9 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up99.85 68.36 68.26 — — 99.7568.19
Chocolate99.4  45.39 45.12 35.4 16.0742.6 19.34
Melange27.0  29.18 7.88 11.993.5 0.730.21
Water—  26.44 —  — — — — 
Jam72.0  25.22 18.16 — — 71.6 18.06
Sign up84.0  25.13 21.11 82.5 20.73—/0.8 —/0.2 
Starch syrup78.0  18.03 14.06 0.3 0.0542.757.71
Flour, premium85.5  14.18 12.12 1.090.151.590.23
Whole condensed milk with sugar74.0  11.46 8.48 8.5 0.9756.0 6.42
Raw egg white12.0  6.48 0.78 — — 0.940.06
Sign up80.0  3.5  2.8  — — 0.9 0.03
Cognac or dessert wine—  1.21 —  — — — — 
Agar85.0  0.5  0.43 — — — — 
Citric acid98.0  0.39 0.38 — — — — 
Citrus essence—  0.26 —  — — — — 
Sign up—  0.18 —  — — — — 
Essence of rum—  0.048—  — — — — 
Vanilla powder99.85 0.0210.021— — 99.8 0.02
Cognac—  0.004—  — — — — 
Wine—  0.004—  — — 20.0 — 
Total199.60117.2141.4749.98120.4 
Output in finished product77.05 185.61 16.0 38.5646.5 111.96
Массовая доля по сухим веществам185.61 20.8 38.5660.3 111.96
На водную фазу66.9