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Расчет массовой доли сахара и жира Coconut cake [Yakhroma]

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 833.5 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up27.0  258.45 69.78 11.9930.990.731.89
Unsalted butter84.0  222.92 187.25 82.5 183.91—/0.8 —/1.78
Granulated sugar99.85 169.66 169.41 — — 99.75169.24
Whole condensed milk with sugar74.0  116.84 86.46 8.5 9.9356.0 65.43
Flour, premium85.5  89.43 76.46 1.090.971.591.42
Sign up—  58.8  —  — — — — 
Coconut sprinkle98.0  32.27 31.62 — — — — 
Cocoa powder95.0  27.14 25.78 15.0 4.072.0 0.54
Raw egg yolk46.0  20.13 9.26 28.7 5.78— — 
Raw egg white12.0  12.72 1.53 — — 0.940.12
Sign up99.4  10.76 10.7  35.4 3.8142.6 4.58
Cognac or dessert wine—  2.58 —  — — — — 
Citric acid98.0  0.12 0.12 — — — — 
Vanilla powder99.85 0.12 0.12 — — 99.8 0.12
Essence of rum—  0.1  —  — — — — 
Sign up—  0.1  —  — — — — 
Total668.49 28.73239.4629.33244.5 
Output in finished product74.67 622.37 26.7 222.9427.3 227.63
Массовая доля по сухим веществам622.37 35.8 222.9436.6 227.63
На водную фазу51.9