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Расчет массовой доли сахара и жира Cake Delight [Stupino]

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 65.8 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up99.85 24.68 24.64 — — 99.7524.62
Melange27.0  17.07 4.61 11.992.050.730.12
Flour, premium85.5  8.29 7.09 1.090.091.590.13
Unsalted butter84.0  7.88 6.62 82.5 6.5 —/0.8 —/0.06
water—  6.29 —  — — — — 
Sign up72.0  5.76 4.15 — — 71.6 4.12
Fresh whole milk the weight ratio of fat 3.2%12.0  3.06 0.37 3.2 0.1 —/4.7 —/0.14
Cocoa powder95.0  1.51 1.43 15.0 0.232.0 0.03
Potato starch80.0  1.28 1.02 — — 0.9 0.01
Powdered sugar99.85 0.68 0.68 — — 99.8 0.68
Sign up—  0.65 —  — — — — 
Whole condensed milk with sugar74.0  0.0710.0538.5 0.0156.0 0.04
Vanilla powder99.85 0.07 0.07 — — 99.8 0.07
Essence—  0.045—  — — — — 
Essence of rum—  0.026—  — — — — 
Sign up—  0.025—  — — — — 
Citric acid98.0  0.0240.024— — — — 
Wine—  0.008—  — — 20.0 — 
Total50.75713.658.9845.5229.95
Output in finished product71.81 47.25 12.7 8.3642.4 27.88
Массовая доля по сухим веществам47.25 17.7 8.3659.0 27.88
На водную фазу60.0