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Расчет массовой доли сахара и жира Cake Evgeniya [Serpukhov]

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 39.2 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up99.85 14.23 14.21 — — 99.7514.19
Unsalted butter84.0  6.29 5.28 82.5 5.19—/0.8 —/0.05
Water—  5.53 —  — — — — 
Melange27.0  5.43 1.47 11.990.650.730.04
Starch syrup78.0  3.49 2.72 0.3 0.0142.751.49
Sign up99.4  2.84 2.82 35.4 1.0142.6 1.21
Flour, premium85.5  2.64 2.26 1.090.031.590.04
Whole condensed milk with sugar74.0  2.44 1.81 8.5 0.2144.2/11.3 1.08/0.28
Raw egg white12.0  1.26 0.15 — — 0.940.01
Cocoa powder95.0  0.51 0.48 15.0 0.082.0 0.01
Sign up—  0.24 —  — — — — 
Potato starch80.0  0.24 0.19 — — 0.9 — 
Agar85.0  0.0980.083— — — — 
Citric acid98.0  0.0750.074— — — — 
Citrus essence—  0.05 —  — — — — 
Sign up99.85 0.0170.017— — 99.8 0.02
Essence of rum—  0.009—  — — — — 
Cognac—  0.003—  — — — — 
Wine—  0.003—  — — 20.0 — 
Essence—  0.002—  — — — — 
Total31.56418.327.1846.6818.3 
Output in finished product74.9  29.36 17.0 6.6843.4 17.02
Массовая доля по сухим веществам29.36 22.8 6.6858.0 17.02
На водную фазу63.4