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Расчет массовой доли сахара и жира Lel cake [Yegoryevsk]

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 556.9 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up17.0  154.36 26.24 — — — — 
Melange27.0  128.05 34.57 11.9915.350.730.93
Vegetable oil cream "Vippak"40.2  104.85 42.15 25.0 26.2112.0 12.58
Granulated sugar99.85 103.31 103.16 — — 99.75103.05
Flour, premium85.5  62.23 53.21 1.090.681.590.99
Sign up39.0  52.42 20.44 — — — — 
Water—  24.69 —  — — — — 
Potato starch80.0  15.36 12.29 — — 0.9 0.14
Raw egg white12.0  1.39 0.17 — — 0.940.01
Cognac or dessert wine—  0.97 —  — — — — 
Sign up—  0.76 —  — — — — 
Essence of rum—  0.039—  — — — — 
Citric acid98.0  0.0140.014— — — — 
Vanilla powder99.85 0.0140.014— — 99.8 0.01
Total292.2587.5842.2421.14117.71
Output in finished product48.23 268.59 7.0 38.8219.4 108.18
Массовая доля по сухим веществам268.59 14.5 38.8240.3 108.18
На водную фазу27.3