KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №19 Gingerbread Gorodetskaya fun (glazed custard) → recipe number 1 → Consolidated recipe

Consolidated recipe №19 Gingerbread Gorodetskaya fun (glazed custard)

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 440.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Glaze syrup78.0 138.73 108.21 61.14 47.69 
3Roasted kernels97.5 41.29 40.26 18.20 17.74 
Total13.8 86.2 1014.39 874.37 447.04 385.34 
Losses 0.5%4.37 1.93 
Output13.0 87.0 1000.00 870.00 383.41 
Losses before baking/boiling, shrinkage 0.25%86.2 2.54 2.19 1.12 0.96 
Baking/boiling 0.92%9.34 4.12 
Losses after baking/boiling, shrinkage 0.25%87.0 2.51 2.19 1.11 0.96 
List of recipes
Gingerbread
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 367.71 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85169.46 169.21 62.31 62.22 
3Starch syrup78.0 136.13 106.18 50.06 39.04 
4Margarine84.0 77.94 65.47 28.66 24.07 
5Roasted kernels97.5 47.82 46.62 17.58 17.14 
6Sign up
7Chicken eggs [chicken egg] [2]27.0 37.15 10.03 13.66 3.69 
8Ammonium salt (E503(i))—  5.63 —   2.07 —   
9Essence—  2.48 —   0.91 —   
10Baking soda (E500(ii))50.0 1.80 0.90 0.66 0.33 
Total15.5 84.5 1047.58 885.05 385.20 325.44 
Losses 1.7%15.05 5.53 
Output13.0 87.0 1000.00 870.00 367.71 319.91 
Losses before baking/boiling, shrinkage 0.85035%84.5 8.91 7.53 3.28 2.77 
Baking/boiling 2.89%30.02 11.04 
Losses after baking/boiling, shrinkage 0.85035%87.0 8.65 7.53 3.18 2.77 
Glaze syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 61.14 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  315.13 —   19.27 —   
Total28.5 71.5 1108.20 791.88 67.75 48.41 
Losses 1.5%11.88 0.73 
Output22.0 78.0 1000.00 780.00 61.14 47.69 
Losses before baking/boiling, shrinkage 0.75014%71.5 8.31 5.94 0.51 0.36 
Baking/boiling 8.39%92.27 5.64 
Losses after baking/boiling, shrinkage 0.75014%78.0 7.62 5.94 0.47 0.36 
Consolidated recipe, k=1.005227
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 440.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 209.29 178.94 210.38 179.88 
2Granulated sugar99.85110.80 110.63 111.38 111.21 
3Starch syrup78.0 50.06 39.04 50.32 39.25 
4Roasted kernels97.5 35.78 34.89 35.97 35.07 
5Margarine84.0 28.66 24.07 28.81 24.20 
6Sign up—  19.27 —   19.37 —   
7Chicken eggs [chicken egg] [2]27.0 13.66 3.69 13.73 3.71 
8Ammonium salt (E503(i))—  2.07 —   2.08 —   
9Essence—  0.91 —   0.92 —   
10Baking soda (E500(ii))50.0 0.66 0.33 0.67 0.33 
Total471.15 391.60 473.62 393.64 
Total phase loss 2.1%8.19 
Other losses 0.52%2.05 
General losses 2.6%10.23 
Output87.0 440.70 383.41 440.70 383.41 
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread
Call me back, I want to calculate my recipe.

Recipe on №19 Gingerbread Gorodetskaya fun (glazed custard) contained in handbooks:

calculations, forms, documents: