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Расчет массовой доли сахара и жира Forest edge cake (figured) [Noginsk]

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 929 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up99.85 367.4  366.85 — — 99.75366.48
Unsalted butter84.0  222.21 186.66 82.5 183.32—/0.8 —/1.78
Melange27.0  106.17 28.67 11.9912.730.730.78
Starch syrup78.0  95.53 74.51 0.3 0.2942.7540.84
Water—  61.08 —  — — — — 
Sign up74.0  58.88 43.57 8.5 5.0 56.0 32.97
Flour, premium85.5  57.03 48.76 1.090.621.590.91
Raw egg white12.0  46.66 5.6  — — 0.940.44
Fresh whole milk the weight ratio of fat 3.2%12.0  41.23 4.95 3.2 1.32—/4.7 —/1.94
Potato starch80.0  12.65 10.12 — — 0.9 0.11
Sign up95.0  3.35 3.18 15.0 0.5 2.0 0.07
Agar85.0  2.67 2.27 — — — — 
Citric acid98.0  2.15 2.11 — — — — 
Citrus essence—  1.36 —  — — — — 
Vanilla powder99.85 0.99 0.99 — — 99.8 0.99
Sign up—  0.65 —  — — — — 
Cognac—  0.26 —  — — — — 
Wine—  0.13 —  — — 20.0 0.03
Salt96.5  0.0210.02 — — — — 
Ammonium carbonate—  0.005—  — — — — 
Sign up50.0  0.0050.003— — — — 
Total778.26321.94203.7848.01446.04
Output in finished product77.07 715.98 20.2 187.4744.2 410.34
Массовая доля по сухим веществам715.98 26.2 187.4757.3 410.34
На водную фазу65.8