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Расчет массовой доли сахара и жира Yuzhanka cake [Yakhroma]

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 767.4 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up99.85 300.27 299.82 — — 99.75299.52
Melange27.0  182.95 49.4  11.9921.940.731.34
Unsalted butter84.0  104.75 87.99 82.5 86.42—/0.8 —/0.84
Flour, premium85.5  88.9  76.01 1.090.971.591.41
Water—  85.8  —  — — — — 
Sign up99.4  52.97 52.65 35.4 18.7542.6 22.57
Fresh whole milk the weight ratio of fat 3.2%12.0  45.14 5.42 3.2 1.44—/4.7 —/2.12
Potato starch80.0  21.95 17.56 — — 0.9 0.2 
Cocoa powder95.0  19.84 18.85 15.0 2.982.0 0.4 
Cognac or dessert wine—  6.56 —  — — — — 
Sign up78.0  3.87 3.02 0.3 0.0142.751.65
Essence—  1.19 —  — — — — 
Vanilla powder99.85 1.13 1.13 — — 99.8 1.13
Cognac—  0.47 —  — — — — 
Essence of rum—  0.26 —  — — — — 
Total611.85 17.27132.5143.02330.14
Output in finished product74.23 569.64 16.1 123.3740.1 307.36
Массовая доля по сухим веществам569.64 21.7 123.3754.0 307.36
На водную фазу60.9