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 Anniversary cake (figured) [Pavlovsky Posad]

Name of raw materials

Mass fraction of solids,%
Общий расход
сырья на 906.7 г
незавернутой
продукции
Содержание
жирасахара
in kind
in solids
%
в рец.
кол-ве, г
%
в рец.
кол-ве, г
Sign up99.85 313.86 313.39 — — 99.75313.08
Unsalted butter84.0  222.94 187.27 82.5 183.93—/0.8 —/1.78
Flour, premium85.5  97.82 83.64 1.091.071.591.56
Margarine84.0  74.04 62.19 82.2 60.861.0 0.74
Fresh whole milk the weight ratio of fat 3.2%12.0  66.84 8.02 3.2 2.14—/4.7 —/3.14
Sign up17.0  65.21 11.09 — — — — 
Melange27.0  52.21 14.1  11.996.260.730.38
Starch syrup78.0  49.95 38.96 0.3 0.1542.7521.35
Water—  31.94 —  — — — — 
Whole condensed milk with sugar74.0  30.78 22.78 8.5 2.6256.0 17.24
Sign up12.0  17.96 2.16 — — 0.940.17
Cocoa powder95.0  4.04 3.84 15.0 0.612.0 0.08
Vanilla powder99.85 1.42 1.42 — — 99.8 1.42
Agar85.0  1.4  1.19 — — — — 
Citric acid98.0  1.06 1.04 — — — — 
Sign up—  0.71 —  — — — — 
Cognac—  0.4  —  — — — — 
Wine—  0.24 —  — — 20.0 0.05
Total751.09 28.42257.6439.62359.27
Output in finished product77.45 702.24 26.6 240.8837.0 335.9 
Массовая доля по сухим веществам702.24 34.3 240.8847.8 335.9 
На водную фазу62.1