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Расчет массовой доли сахара и жира Valentine cake [Wedge]

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 730.8 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up99.85 211.45 211.13 — — 99.75210.92
Fruit from compote17.0  191.52 32.56 — — — — 
Unsalted butter84.0  109.22 91.74 82.5 90.11—/0.8 —/0.87
Melange27.0  93.32 25.2  11.9911.190.730.68
Water—  52.92 —  — — — — 
Sign up85.5  45.35 38.77 1.090.491.590.72
Starch syrup78.0  39.94 31.15 0.3 0.1242.7517.07
Whole condensed milk with sugar74.0  24.61 18.21 8.5 2.0944.2/11.3 10.88/2.78
Fresh whole milk the weight ratio of fat 3.2%12.0  24.23 2.91 3.2 0.78—/4.7 —/1.14
Chocolate99.4  15.33 15.24 35.4 5.4342.6 6.53
Sign up12.0  14.35 1.72 — — 0.940.13
Potato starch80.0  11.21 8.97 — — 0.9 0.1 
Cognac or dessert wine—  2.33 —  — — — — 
Agar85.0  1.11 0.94 — — — — 
Citric acid98.0  0.85 0.83 — — — — 
Sign up—  0.57 —  — — — — 
Essence—  0.57 —  — — — — 
Vanilla powder99.85 0.52 0.52 — — 99.8 0.52
Cognac—  0.1  —  — — — — 
Wine—  0.1  —  — — 20.0 0.02
Sign up—  0.093—  — — — — 
Total479.89 15.08110.2134.3 250.68
Output in finished product60.35 441.04 13.9 101.2931.5 230.39
Массовая доля по сухим веществам441.04 23.0 101.2952.2 230.39
На водную фазу44.3