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Расчет массовой доли сахара и жира Pike-style cake [Yakhroma]

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 541.1 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up99.85 215.56 215.24 — — 99.75215.02
Unsalted butter84.0  89.04 74.79 82.5 73.46—/0.8 —/0.71
Water—  74.91 —  — — — — 
Melange27.0  59.55 16.08 11.997.140.730.43
Starch syrup78.0  39.7  30.97 0.3 0.1242.7516.97
Sign up99.4  39.3  39.06 35.4 13.9142.6 16.74
Flour, premium85.5  28.94 24.74 1.090.321.590.46
Raw egg white12.0  24.74 2.97 — — 0.940.23
Whole condensed milk with sugar74.0  22.67 16.78 8.5 1.9356.0 12.7 
Fresh whole milk the weight ratio of fat 3.2%12.0  17.7  2.12 3.2 0.57—/4.7 —/0.83
Sign up80.0  7.15 5.72 — — 0.9 0.06
Cognac or dessert wine—  3.23 —  — — — — 
Agar85.0  1.32 1.12 — — — — 
Citric acid98.0  0.95 0.93 — — — — 
Cocoa powder95.0  0.73 0.69 15.0 0.112.0 0.01
Sign up—  0.53 —  — — — — 
Vanilla powder99.85 0.49 0.49 — — 99.8 0.49
Essence—  0.44 —  — — — — 
Essence of rum—  0.12 —  — — — — 
Cognac—  0.096—  — — — — 
Sign up—  0.067—  — — 20.0 0.01
Food paint—  0.028—  — — — — 
Total431.7  18.0397.5648.81264.12
Output in finished product74.28 401.93 16.8 90.8345.4 245.91
Массовая доля по сухим веществам401.93 22.6 90.8361.2 245.91
На водную фазу63.9