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Расчет массовой доли сахара и жира Cake Gift of the summer (figured) [Pavlovsky Posad]

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 478.5 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up99.85 185.41 185.13 — — 99.75184.95
Melange27.0  131.17 35.42 11.9915.730.730.96
Unsalted butter84.0  67.97 57.09 82.5 56.08—/0.8 —/0.54
Flour, premium85.5  63.73 54.49 1.090.691.591.01
water—  35.53 —  — — — — 
Sign up12.0  25.6  3.07 3.2 0.82—/4.7 —/1.2 
Jam66.0  22.09 14.58 — — 57.4 12.68
Potato starch80.0  15.74 12.59 — — 0.9 0.14
Cognac—  4.55 —  — — — — 
Chocolate glaze99.1  3.91 3.87 34.471.3548.151.88
Sign up—  3.75 —  — — — — 
Cocoa powder95.0  1.13 1.07 15.0 0.172.0 0.02
Whole condensed milk with sugar74.0  1.03 0.76 8.5 0.0956.0 0.58
Essence—  0.79 —  — — — — 
Vanilla powder99.85 0.6  0.6  — — 99.8 0.6 
Sign up98.0  0.34 0.33 — — — — 
Essence of rum—  0.15 —  — — — — 
Wine—  0.11 —  — — 20.0 0.02
Total369.0  15.6674.9342.63203.97
Output in finished product71.8  343.56 14.6 69.7639.7 189.91
Массовая доля по сухим веществам343.56 20.3 69.7655.3 189.91
На водную фазу58.5