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Расчет массовой доли сахара и жира Cake Honey flavor [Lyubertsy]

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 224.8 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up85.5  82.24 70.32 1.090.9 1.591.31
Granulated sugar99.85 54.94 54.86 — — 99.7554.8 
Fruit cooking69.0  46.62 32.17 — — 67.0 31.24
Unsalted butter84.0  23.61 19.83 82.5 19.48—/0.8 —/0.19
Margarine84.0  14.03 11.79 82.2 11.531.0 0.14
Sign up27.0  13.33 3.6  11.991.6 0.730.1 
Fresh whole milk the weight ratio of fat 3.2%12.0  9.75 1.17 3.2 0.31—/4.7 —/0.46
Natural honey78.0  7.02 5.48 — — 77.275.42
Starch syrup78.0  5.62 4.38 0.3 0.0242.752.4 
Baking soda50.0  0.98 0.49 — — — — 
Sign up99.85 0.21 0.21 — — 99.8 0.21
Cognac—  0.044—  — — — — 
Wine—  0.044—  — — 20.0 0.01
Total204.3  15.0533.8442.7396.05
Output in finished product84.51 189.98 14.0 31.4739.7 89.32
Массовая доля по сухим веществам189.98 16.6 31.4747.0 89.32
На водную фазу71.9