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Расчет массовой доли сахара и жира Cake Bride [Noginsk]

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 81.8 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up99.85 33.34 33.29 — — 99.7533.26
Unsalted butter84.0  22.22 18.66 82.5 18.33—/0.8 —/0.18
Starch syrup78.0  8.74 6.82 0.3 0.0342.753.74
Water—  5.59 —  — — — — 
Melange27.0  5.56 1.5  11.990.670.730.04
Sign up74.0  5.39 3.99 8.5 0.4656.0 3.02
Fresh whole milk the weight ratio of fat 3.2%12.0  4.6  0.55 3.2 0.15—/4.7 —/0.22
Raw egg white12.0  4.23 0.51 — — 0.940.04
Flour, premium85.5  2.71 2.32 1.090.031.590.04
Potato starch80.0  0.67 0.54 — — 0.9 0.01
Sign up85.0  0.24 0.2  — — — — 
Citric acid98.0  0.19 0.19 — — — — 
Citrus essence—  0.13 —  — — — — 
Vanilla powder99.85 0.13 0.13 — — 99.8 0.13
Essence—  0.034—  — — — — 
Sign up—  0.021—  — — — — 
Wine—  0.021—  — — 20.0 — 
Total68.7  24.0519.6749.5640.54
Output in finished product77.17 63.13 22.1 18.0845.5 37.25
Массовая доля по сухим веществам63.13 28.6 18.0859.0 37.25
На водную фазу66.6