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Расчет массовой доли сахара и жира Gift cake new [Shatura]

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 858.1 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up99.85 282.97 282.55 — — 99.75282.26
Melange27.0  179.99 48.6  11.9921.580.731.31
Roasted kernels97.5  106.66 103.99 52.0 55.461.0 1.07
Unsalted butter84.0  96.15 80.77 82.5 79.32—/0.8 —/0.77
Flour, premium85.5  87.47 74.79 1.090.951.591.39
Sign up—  81.2  —  — — — — 
Fruit cooking69.0  75.94 52.4  — — 67.0 50.88
Fresh whole milk the weight ratio of fat 3.2%12.0  39.7  4.76 3.2 1.27—/4.7 —/1.87
Potato starch80.0  21.6  17.28 — — 0.9 0.19
Powdered sugar99.85 8.89 8.88 — — 99.8 8.87
Sign up—  8.53 —  — — — — 
Essence—  1.08 —  — — — — 
Vanilla powder99.85 0.85 0.85 — — 99.8 0.85
Essence of rum—  0.34 —  — — — — 
Cognac—  0.18 —  — — — — 
Sign up—  0.18 —  — — 20.0 0.04
Total674.87 18.48158.5840.62348.58
Output in finished product73.22 628.3  17.2 147.6437.8 324.53
Массовая доля по сухим веществам628.3  23.5 147.6451.7 324.53
На водную фазу58.6