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Расчет массовой доли сахара и жира Cinderella Cake [Shatura]

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 775.4 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up99.85 343.42 342.9  — — 99.75342.56
Unsalted butter84.0  162.35 136.37 82.5 133.94—/0.8 —/1.3 
Starch syrup78.0  123.94 96.67 0.3 0.3742.7552.98
water—  96.24 —  — — — — 
Whole condensed milk with sugar74.0  68.23 50.49 8.5 5.8 56.0 38.21
Sign up12.0  39.8  4.78 — — 0.940.37
Fresh whole milk the weight ratio of fat 3.2%12.0  9.16 1.1  3.2 0.29—/4.7 —/0.43
Agar85.0  5.08 4.32 — — — — 
Citric acid98.0  3.57 3.5  — — — — 
Citrus essence—  1.58 —  — — — — 
Sign up99.85 0.2  0.2  — — 99.8 0.2 
Essence—  0.12 —  — — — — 
Cognac—  0.042—  — — — — 
Wine—  0.042—  — — 20.0 0.01
Dye—  0.016—  — — — — 
Total640.33 18.11140.4 56.16435.45
Output in finished product76.8  595.51 16.8 130.5752.2 404.97
Массовая доля по сухим веществам595.51 21.9 130.5768.0 404.97
На водную фазу69.2