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Расчет массовой доли сахара и жира Cake Presentation [Voskresensk]

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 844.3 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up99.85 281.48 281.06 — — 99.75280.78
Unsalted butter84.0  212.64 178.62 82.5 175.43—/0.8 —/1.7 
Starch syrup78.0  84.91 66.23 0.3 0.2542.7536.3 
Flour, premium85.5  83.58 71.46 1.090.911.591.33
Chicken eggs27.0  70.9  19.14 11.998.5 0.730.52
Sign up97.5  69.45 67.71 52.0 36.111.0 0.69
Water—  54.3  —  — — — — 
Whole condensed milk with sugar74.0  52.32 38.72 8.5 4.4556.0 29.3 
Cocoa powder95.0  39.67 37.69 15.0 5.952.0 0.79
Raw egg white12.0  30.5  3.66 — — 0.940.29
Sign up12.0  16.59 1.99 3.2 0.53—/4.7 —/0.78
Agar85.0  2.36 2.01 — — — — 
Citric acid98.0  1.81 1.77 — — — — 
Ammonium carbonate—  1.33 —  — — — — 
Citrus essence—  1.21 —  — — — — 
Sign up96.5  0.88 0.85 — — — — 
Vanilla powder99.85 0.35 0.35 — — 99.8 0.35
Cognac—  0.13 —  — — — — 
Vanillin—  0.072—  — — — — 
Wine—  0.038—  — — 20.0 0.01
Total771.26 27.49232.1341.69351.97
Output in finished product84.04 709.55 25.3 213.5638.4 323.81
Массовая доля по сухим веществам709.55 30.1 213.5645.6 323.81
На водную фазу70.6