Для получения расчета на 1000 или заданный вами выход необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Войти.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

Расчет массовой доли сахара и жира Cake Chocolate-biscuit [Ivanteevka]

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 450.6 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up27.0  108.17 29.21 11.9912.970.730.79
Unsalted butter84.0  106.79 89.7  82.5 88.1 —/0.8 —/0.85
Granulated sugar99.85 83.47 83.34 — — 99.7583.26
Chocolate99.4  74.8  74.35 35.4 26.4842.6 31.86
Flour, premium85.5  52.57 44.95 1.090.571.590.84
Sign up74.0  51.54 38.14 8.5 4.3844.2/11.3 22.78/5.82
Potato starch80.0  12.98 10.38 — — 0.9 0.12
water—  12.55 —  — — — — 
Raw egg yolk46.0  8.88 4.08 28.7 2.55— — 
Fresh whole milk the weight ratio of fat 3.2%12.0  8.87 1.06 3.2 0.28—/4.7 —/0.42
Sign up95.0  4.0  3.8  15.0 0.6 2.0 0.08
Essence—  0.65 —  — — — — 
Vanilla powder99.85 0.19 0.19 — — 99.8 0.19
Vanillin—  0.046—  — — — — 
Cognac—  0.04 —  — — — — 
Sign up—  0.04 —  — — 20.0 0.01
Total379.2  30.17135.9332.08144.54
Output in finished product78.35 353.05 28.1 126.5629.9 134.57
Массовая доля по сухим веществам353.05 35.8 126.5638.1 134.57
На водную фазу58.0