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Расчет массовой доли сахара и жира Rainbow cake [Podolsk]

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 102.3 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up99.85 34.67 34.62 — — 99.7534.58
Chicken eggs27.0  32.49 8.77 11.993.9 0.730.24
Unsalted butter84.0  20.58 17.29 82.5 16.98—/0.8 —/0.16
Flour, premium85.5  11.25 9.62 1.090.121.590.18
Sprinkles confectionery sprinkles95.0  7.36 6.99 — — — — 
Sign up12.0  5.98 0.72 3.2 0.19—/4.7 —/0.28
Water—  4.17 —  — — — — 
Cocoa powder95.0  2.27 2.16 15.0 0.342.0 0.05
Fruit filling74.0  2.11 1.56 — — 71.6 1.51
Starch syrup78.0  1.88 1.47 0.3 0.0142.750.8 
Sign up74.0  1.16 0.86 8.5 0.1 44.2/11.3 0.51/0.13
Raw egg white12.0  1.06 0.13 — — 0.940.01
Cognac or dessert wine—  0.26 —  — — — — 
Vanilla powder99.85 0.13 0.13 — — 99.8 0.13
Agar85.0  0.0520.044— — — — 
Sign up98.0  0.04 0.039— — — — 
Citrus essence—  0.027—  — — — — 
Cognac—  0.027—  — — — — 
Wine—  0.027—  — — 20.0 0.01
Essence of rum—  0.01 —  — — — — 
Total84.40321.1521.6437.5338.39
Output in finished product76.8  78.57 19.7 20.1434.9 35.74
Массовая доля по сухим веществам78.57 25.6 20.1445.5 35.74
На водную фазу60.1