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Расчет массовой доли сахара и жира Lemon-fruit cake [Yakhroma]

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 544.8 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up99.85 220.01 219.68 — — 99.75219.46
Melange27.0  126.11 34.05 11.9915.120.730.92
water—  63.11 —  — — — — 
Flour, premium85.5  61.29 52.4  1.090.671.590.97
Fruit70.0  49.4  34.58 — — — — 
Sign up84.0  32.43 27.24 82.5 26.75—/0.8 —/0.26
Fresh lemons10.0  30.94 3.09 0.080.022.460.76
Fruit cooking69.0  21.17 14.61 — — 67.0 14.18
Potato starch80.0  15.13 12.1  — — 0.9 0.14
Fresh whole milk the weight ratio of fat 3.2%12.0  13.39 1.61 3.2 0.43—/4.7 —/0.63
Sign up78.0  6.78 5.29 0.3 0.0242.752.9 
Cognac or dessert wine—  2.7  —  — — — — 
Essence—  0.96 —  — — — — 
Agar85.0  0.67 0.57 — — — — 
Vanilla powder99.85 0.29 0.29 — — 99.8 0.29
Sign up98.0  0.13 0.13 — — — — 
Essence of rum—  0.1  —  — — — — 
Food paint—  0.065—  — — — — 
Cognac—  0.061—  — — — — 
Wine—  0.061—  — — 20.0 0.01
Total405.64 7.8943.0144.09240.21
Output in finished product69.32 377.66 7.3 40.0441.0 223.64
Массовая доля по сухим веществам377.66 10.6 40.0459.2 223.64
На водную фазу57.2