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Расчет массовой доли сахара и жира Cake Zhuravlik [Noginsk]

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 170.2 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up99.85 50.54 50.46 — — 99.7550.41
Fruit from compote22.0  26.89 5.92 — — — — 
Water—  19.34 —  — — — — 
Unsalted butter84.0  18.25 15.33 82.5 15.06—/0.8 —/0.15
Melange27.0  16.87 4.55 11.992.020.730.12
Sign up78.0  14.42 11.25 0.3 0.0442.756.16
Compote syrup22.0  13.71 3.02 — — — — 
Fruit cooking69.0  8.96 6.18 — — 67.0 6.0 
Whole condensed milk with sugar74.0  8.89 6.58 8.5 0.7656.0 4.98
Flour, premium85.5  8.2  7.01 1.090.091.590.13
Sign up12.0  6.38 0.77 — — 0.940.06
Potato starch80.0  2.02 1.62 — — 0.9 0.02
Cognac or dessert wine—  0.86 —  — — — — 
Agar85.0  0.56 0.48 — — — — 
Citric acid98.0  0.34 0.33 — — — — 
Sign up—  0.21 —  — — — — 
Essence—  0.14 —  — — — — 
Essence of rum—  0.035—  — — — — 
Total113.5  10.5617.9739.9467.98
Output in finished product61.29 104.32 9.7 16.5236.7 62.48
Массовая доля по сухим веществам104.32 15.8 16.5259.9 62.48
На водную фазу48.7