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Расчет массовой доли сахара и жира Cake Nut [Yakhroma]

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 745.9 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up27.0  296.66 80.1  11.9935.570.732.17
Granulated sugar99.85 258.74 258.35 — — 99.75258.09
Unsalted butter84.0  152.35 127.97 82.5 125.69—/0.8 —/1.22
Flour, premium85.5  105.07 89.83 1.091.151.591.67
Fresh whole milk the weight ratio of fat 3.2%12.0  50.19 6.02 3.2 1.61—/4.7 —/2.36
Sign up97.5  37.28 36.35 52.0 19.391.0 0.37
Cocoa powder95.0  28.15 26.74 15.0 4.222.0 0.56
Raw egg white12.0  8.41 1.01 — — 0.940.08
Melange27.0  4.97 1.34 11.990.6 0.730.04
Vanilla powder99.85 1.13 1.13 — — 99.8 1.13
Sign up80.0  0.59 0.47 — — 0.9 0.01
Cognac—  0.36 —  — — — — 
Wine—  0.12 —  — — 20.0 0.02
Citric acid98.0  0.0840.082— — — — 
Essence—  0.03 —  — — — — 
Total629.39225.24188.2335.72266.47
Output in finished product78.56 585.98 23.5 175.2533.3 248.09
Массовая доля по сухим веществам585.98 29.9 175.2542.3 248.09
На водную фазу60.8