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Расчет массовой доли сахара и жира Cake The Queen of Spades [Kolomna]

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 901.3 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up99.85 370.46 369.9  — — 99.75369.53
Melange27.0  155.7  42.04 11.9918.670.731.14
Unsalted butter84.0  121.9  102.4  82.5 100.57—/0.8 —/0.98
Jam72.0  93.1  67.03 — — 71.6 66.66
Water—  75.77 —  — — — — 
Sign up85.5  75.66 64.69 1.090.821.591.2 
Apple puree10.0  57.5  5.75 0.1 0.068.0 4.6 
Fresh whole milk the weight ratio of fat 3.2%12.0  51.82 6.22 3.2 1.66—/4.7 —/2.44
Cocoa powder95.0  21.08 20.03 15.0 3.162.0 0.42
Starch syrup78.0  20.56 16.04 0.3 0.0642.758.79
Sign up99.1  18.62 18.45 34.476.4248.158.97
Raw egg white12.0  11.0  1.32 — — 0.940.1 
Potato starch80.0  8.01 6.41 — — 0.9 0.07
Cognac or dessert wine—  5.36 —  — — — — 
Agar85.0  1.28 1.09 — — — — 
Sign up99.85 1.16 1.16 — — 99.8 1.16
Cognac—  0.38 —  — — — — 
Citric acid98.0  0.27 0.26 — — — — 
Essence of rum—  0.22 —  — — — — 
Essence—  0.13 —  — — — — 
Sign up—  0.11 —  — — 20.0 0.02
Vanillin—  0.027—  — — — — 
Total722.79 14.58131.4251.58464.88
Output in finished product74.66 672.91 13.6 122.3548.0 432.8 
Массовая доля по сухим веществам672.91 18.2 122.3564.3 432.8 
На водную фазу65.5