Для получения расчета на 1000 или заданный вами выход необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Войти.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

Расчет массовой доли сахара и жира Cake Autumn tale [Ivanteevka]

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 263.4 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up99.85 94.49 94.35 — — 99.7594.25
Flour, premium85.5  52.52 44.9  1.090.571.590.84
Margarine84.0  39.02 32.78 82.2 32.071.0 0.39
Unsalted butter84.0  37.69 31.66 82.5 31.09—/0.8 —/0.3 
Melange27.0  29.51 7.97 11.993.540.730.22
Sign up78.0  22.42 17.49 0.3 0.0742.759.58
Water—  14.34 —  — — — — 
Whole condensed milk with sugar74.0  13.81 10.22 8.5 1.1744.2/11.3 6.1/1.56
Raw egg white12.0  8.55 1.03 — — 0.940.08
Fresh whole milk the weight ratio of fat 3.2%12.0  3.87 0.46 3.2 0.12—/4.7 —/0.18
Sign up85.0  0.62 0.53 — — — — 
Citric acid98.0  0.48 0.47 — — — — 
Citrus essence—  0.32 —  — — — — 
Potato starch80.0  0.24 0.19 — — 0.9 — 
Cocoa powder95.0  0.13 0.12 15.0 0.022.0 — 
Sign up99.85 0.0930.093— — 99.8 0.09
Cognac—  0.021—  — — — — 
Wine—  0.016—  — — 20.0 — 
Essence—  0.012—  — — — — 
Total242.26326.0668.6542.85112.88
Output in finished product84.99 223.86 24.1 63.4439.6 104.31
Массовая доля по сухим веществам223.86 28.3 63.4446.6 104.31
На водную фазу72.5