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Расчет массовой доли сахара и жира Cake Fruit dessert [Yegoryevsk]

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 567.2 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up99.85 172.62 172.36 — — 99.75172.19
Vegetable oil cream "Vippak"40.2  85.81 34.5  25.0 21.4512.0 10.3 
Water—  71.73 —  — — — — 
Unsalted butter84.0  64.72 54.36 82.5 53.39—/0.8 —/0.52
Fruit filler "Ledifruit Samfil"66.0  59.59 39.33 — — — — 
Sign up27.0  51.71 13.96 11.996.2 0.730.38
Starch syrup78.0  51.12 39.87 0.3 0.1542.7521.85
Whole condensed milk with sugar74.0  31.51 23.32 8.5 2.6856.0 17.65
Flour, premium85.5  25.13 21.49 1.090.271.590.4 
Raw egg white12.0  19.8  2.38 — — 0.940.19
Sign up80.0  6.21 4.97 — — 0.9 0.06
Cognac or dessert wine—  2.4  —  — — — — 
Agar85.0  1.43 1.22 — — — — 
Citric acid98.0  1.09 1.07 — — — — 
Citrus essence—  0.72 —  — — — — 
Sign up—  0.6  —  — — — — 
Essence—  0.32 —  — — — — 
Essence of rum—  0.096—  — — — — 
Vanilla powder99.85 0.0150.015— — 99.8 0.01
Total408.84514.8384.1439.38223.37
Output in finished product66.6  377.76 13.7 77.7436.4 206.39
Массовая доля по сухим веществам377.76 20.6 77.7454.6 206.39
На водную фазу52.1