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 with lots of honey → №49 Honey gingerbread → recipe number 1 → Consolidated recipe

Consolidated recipe: №49 Honey gingerbread

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 468.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Glaze syrup78.0 166.05 129.52 77.83 60.71 
Total14.5 85.5 1022.20 874.37 479.11 409.82 
Losses 0.5%4.37 2.05 
Output13.0 87.0 1000.00 870.00 407.77 
Losses before baking/boiling, shrinkage 0.25%85.5 2.56 2.19 1.20 1.02 
Baking/boiling 1.68%17.13 8.03 
Losses after baking/boiling, shrinkage 0.25%87.0 2.51 2.19 1.18 1.02 
List of recipes
Gingerbread
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 401.28 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Natural honey78.0 255.94 199.63 102.70 80.11 
3Granulated sugar99.85153.56 153.33 61.62 61.53 
4Margarine84.0 61.42 51.59 24.65 20.70 
5Wheat flour 1s (on the dust)85.5 39.92 34.13 16.02 13.70 
6Sign up
7Burnt (raw) (in dough)78.0 10.24 7.99 4.11 3.21 
8Ammonium salt (E503(i))—  5.33 —   2.14 —   
9Dry perfume100.0 3.07 3.07 1.23 1.23 
10Baking soda (E500(ii))50.0 1.54 0.77 0.62 0.31 
Total15.7 84.3 1058.26 892.31 424.66 358.07 
Losses 2.5%22.31 8.95 
Output13.0 87.0 1000.00 870.00 401.28 349.11 
Losses before baking/boiling, shrinkage 1.2503%84.3 13.23 11.16 5.31 4.48 
Baking/boiling 3.08%32.20 12.92 
Losses after baking/boiling, shrinkage 1.2503%87.0 12.82 11.16 5.15 4.48 
Glaze syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 77.83 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  315.13 —   24.53 —   
Total28.5 71.5 1108.20 791.88 86.25 61.63 
Losses 1.5%11.88 0.92 
Output22.0 78.0 1000.00 780.00 77.83 60.71 
Losses before baking/boiling, shrinkage 0.75014%71.5 8.31 5.94 0.65 0.46 
Baking/boiling 8.39%92.27 7.18 
Losses after baking/boiling, shrinkage 0.75014%78.0 7.62 5.94 0.59 0.46 
Consolidated recipe, k=1.013118
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 468.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 221.42 189.32 224.33 191.80 
2Granulated sugar99.85123.34 123.16 124.96 124.77 
3Natural honey78.0 102.70 80.11 104.05 81.16 
4Margarine84.0 24.65 20.70 24.97 20.97 
5Water—  24.53 —   24.85 —   
6Sign up27.0 6.17 1.67 6.25 1.69 
7Burnt (raw)78.0 4.11 3.21 4.16 3.25 
8Ammonium salt (E503(i))—  2.14 —   2.17 —   
9Dry perfume100.0 1.23 1.23 1.25 1.25 
10Baking soda (E500(ii))50.0 0.62 0.31 0.63 0.31 
Total510.91 419.70 517.61 425.20 
Total phase loss 2.8%11.93 
Other losses 1.3%5.51 
General losses 4.1%17.43 
Output87.0 468.70 407.77 468.70 407.77 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yesmelangeno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

Recipe on №49 Honey gingerbread contained in handbooks:

calculations, forms, documents: