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Расчет массовой доли сахара и жира Layla cake [Yakhroma]

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 713.7 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up99.85 272.54 272.13 — — 99.75271.86
Melange27.0  135.33 36.54 11.9916.230.730.99
Unsalted butter84.0  119.35 100.25 82.5 98.46—/0.8 —/0.95
Water—  72.86 —  — — — — 
Starch syrup78.0  67.59 52.72 0.3 0.2 42.7528.89
Sign up85.5  65.77 56.23 1.090.721.591.05
Whole condensed milk with sugar74.0  41.66 30.83 8.5 3.5456.0 23.33
Raw egg white12.0  24.29 2.91 — — 0.940.23
Potato starch80.0  16.24 12.99 — — 0.9 0.15
Fresh whole milk the weight ratio of fat 3.2%12.0  13.95 1.67 3.2 0.45—/4.7 —/0.66
Sign up—  2.51 —  — — — — 
Agar85.0  1.89 1.61 — — — — 
Citric acid98.0  1.43 1.4  — — — — 
Citrus essence—  0.97 —  — — — — 
Essence—  0.81 —  — — — — 
Sign up99.85 0.3  0.3  — — 99.8 0.3 
Essence of rum—  0.1  —  — — — — 
Cognac—  0.063—  — — — — 
Wine—  0.063—  — — 20.0 0.01
Total569.58 16.76119.6 45.94327.86
Output in finished product74.3  530.28 15.6 111.3542.8 305.24
Массовая доля по сухим веществам530.28 21.0 111.3557.6 305.24
На водную фазу62.5