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Расчет массовой доли сахара и жира Alina cake [Wedge]

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 137.3 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up99.85 43.76 43.69 — — 99.7543.65
water—  23.7  —  — — — — 
Fresh fruits20.0  21.76 4.35 — — — — 
Unsalted butter84.0  13.46 11.31 82.5 11.1 —/0.8 —/0.11
Starch syrup78.0  12.87 10.04 0.3 0.0442.755.5 
Sign up27.0  12.59 3.4  11.991.510.730.09
Whole condensed milk with sugar74.0  6.55 4.85 8.5 0.5656.0 3.67
Flour, premium85.5  6.11 5.22 1.090.071.590.1 
Jam72.0  5.8  4.18 — — 71.6 4.15
Raw egg white12.0  3.82 0.46 — — 0.940.04
Sign up98.0  2.9  2.84 — — — — 
Potato starch80.0  1.51 1.21 — — 0.9 0.01
Cognac or dessert wine—  0.56 —  — — — — 
Agar85.0  0.52 0.44 — — — — 
Citric acid98.0  0.26 0.25 — — — — 
Sign up—  0.15 —  — — — — 
Essence—  0.15 —  — — — — 
Essence of rum—  0.022—  — — — — 
Food paint—  0.022—  — — — — 
Total92.24 9.6713.2841.7257.28
Output in finished product61.75 84.78 8.9 12.2138.3 52.65
Массовая доля по сухим веществам84.78 14.4 12.2162.1 52.65
На водную фазу50.1