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Расчет массовой доли сахара и жира Fairy cake [Zvenigorod]

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 137.9 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up99.85 51.26 51.18 — — 99.7551.13
Unsalted butter84.0  22.34 18.77 82.5 18.43—/0.8 —/0.18
Water—  20.4  —  — — — — 
Melange27.0  16.59 4.48 11.991.990.730.12
Starch syrup78.0  12.69 9.9  0.3 0.0442.755.42
Sign up99.4  10.03 9.97 35.4 3.5542.6 4.27
Whole condensed milk with sugar74.0  8.6  6.36 8.5 0.7356.0 4.82
Flour, premium85.5  8.06 6.89 1.090.091.590.13
Raw egg white12.0  4.42 0.53 — — 0.940.04
Potato starch80.0  1.99 1.59 — — 0.9 0.02
Sign up95.0  0.83 0.79 15.0 0.122.0 0.02
Cognac or dessert wine—  0.82 —  — — — — 
Agar85.0  0.34 0.29 — — — — 
Citric acid98.0  0.26 0.25 — — — — 
Citrus essence—  0.18 —  — — — — 
Sign up—  0.11 —  — — — — 
Vanilla powder99.85 0.08 0.08 — — 99.8 0.08
Essence of rum—  0.033—  — — — — 
Cognac—  0.012—  — — — — 
Wine—  0.012—  — — 20.0 — 
Total111.08 18.0924.9547.9866.17
Output in finished product74.92 103.31 16.8 23.2 44.6 61.54
Массовая доля по сухим веществам103.31 22.5 23.2 59.6 61.54
На водную фазу64.0