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Расчет массовой доли сахара и жира Cake Bird's milk-Lux [Voskresensk]

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 501.9 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up99.85 153.54 153.31 — — 99.75153.16
Chocolate glaze99.1  92.39 91.56 34.4731.8548.1544.49
water—  71.4  —  — — — — 
Fat "Butao-26"99.2  68.68 68.13 — — — — 
Starch syrup78.0  64.23 50.1  0.3 0.1942.7527.46
Sign up27.0  42.41 11.45 11.995.080.730.31
Whole condensed milk with sugar74.0  37.31 27.61 8.5 3.1756.0 20.89
Flour, premium85.5  25.21 21.55 1.090.271.590.4 
Surfactant (churning paste)52.0  4.15 2.16 — — — — 
Dry egg white91.0  2.87 2.61 1.8 0.051.2 0.03
Sign up85.0  1.79 1.52 — — — — 
Citric acid98.0  1.29 1.26 — — — — 
Flavoring—  0.86 —  — — — — 
Vanillin—  0.047—  — — — — 
Total431.26 8.0940.6149.16246.74
Output in finished product80.0  401.52 7.5 37.8145.8 229.72
Массовая доля по сухим веществам401.52 9.4 37.8157.2 229.72
На водную фазу69.6