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Расчет массовой доли сахара и жира Jubilee cake [Ivanteevka]

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 131.1 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up99.85 44.74 44.67 — — 99.7544.63
Melange27.0  30.31 8.18 11.993.630.730.22
Unsalted butter84.0  24.6  20.66 82.5 20.3 —/0.8 —/0.2 
Flour, premium85.5  14.73 12.59 1.090.161.590.23
Whole condensed milk with sugar74.0  13.07 9.67 8.5 1.1156.0 7.32
Sign up12.0  11.95 1.43 — — 0.940.11
Roasted kernels97.5  10.15 9.9  52.0 5.281.0 0.1 
Potato starch80.0  3.64 2.91 — — 0.9 0.03
water—  3.19 —  — — — — 
Raw egg yolk46.0  2.25 1.04 28.7 0.65— — 
Sign up12.0  1.26 0.15 3.2 0.04—/4.7 —/0.06
Cocoa powder95.0  1.18 1.12 15.0 0.182.0 0.02
Vanilla powder99.85 0.33 0.33 — — 99.8 0.33
Essence—  0.18 —  — — — — 
Vanillin—  0.011—  — — — — 
Sign up—  0.009—  — — — — 
Wine—  0.003—  — — 20.0 — 
Total112.65 23.9131.3540.5553.16
Output in finished product80.01 104.89 22.3 29.1937.8 49.5 
Массовая доля по сухим веществам104.89 27.8 29.1947.2 49.5 
На водную фазу65.4