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Расчет массовой доли сахара и жира Cake Shaturyanka [Shatura]

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 11.1 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up99.85 4.31 4.3  — — 99.754.3 
Unsalted butter84.0  2.21 1.86 82.5 1.82—/0.8 —/0.02
Water—  1.38 —  — — — — 
Starch syrup78.0  1.23 0.96 0.3 — 42.750.53
Melange27.0  1.01 0.27 11.990.120.730.01
Sign up74.0  0.73 0.54 8.5 0.0656.0 0.41
Cocoa powder95.0  0.53 0.5  15.0 0.082.0 0.01
Flour, premium85.5  0.49 0.42 1.090.011.590.01
Raw egg white12.0  0.43 0.052— — 0.94— 
Fresh whole milk the weight ratio of fat 3.2%12.0  0.28 0.0343.2 0.01—/4.7 —/0.01
Sign up80.0  0.12 0.096— — 0.9 — 
Cognac or dessert wine—  0.038—  — — — — 
Agar85.0  0.0350.03 — — — — 
Citric acid98.0  0.0250.025— — — — 
Citrus essence—  0.017—  — — — — 
Sign up—  0.008—  — — — — 
Vanilla powder99.85 0.0080.008— — 99.8 0.01
Cognac—  0.001—  — — — — 
Essence of rum—  0.001—  — — — — 
Wine—  0.001—  — — 20.0 — 
Total9.09518.922.1 47.755.3 
Output in finished product76.17 8.45 17.6 1.9544.3 4.92
Массовая доля по сухим веществам8.45 23.1 1.9558.2 4.92
На водную фазу65.0