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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
Consolidated recipe №65 Creamy gingerbread
Name of raw materials | Raw material consumption | |||
---|---|---|---|---|
sum of phases | on 221.9 kg finished product | |||
in kind | in solids | in kind | in solids | |
Sign up | 109.88 | 93.95 | 110.37 | 94.37 |
Granulated sugar | 44.57 | 44.50 | 44.77 | 44.70 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 37.71 | 27.90 | 37.88 | 28.03 |
Melange | 16.36 | 4.42 | 16.44 | 4.44 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 16.16 | 13.58 | 16.23 | 13.64 |
Sign up | 16.16 | 12.60 | 16.23 | 12.66 |
Water | 9.15 | — | 9.19 | — |
Vanilla powder | 1.40 | 1.40 | 1.41 | 1.41 |
Ammonium salt (E503(i)) | 0.42 | — | 0.42 | — |
Baking soda (E500(ii)) | 0.22 | 0.11 | 0.22 | 0.11 |
Total | 252.03 | 198.46 | 253.15 | 199.35 |
Total phase loss 2.2% | 4.30 | |||
Other losses 0.44% | 0.88 | |||
General losses 2.6% | 5.18 | |||
Output | 221.90 | 194.16 | 221.90 | 194.16 |
calculations, forms, documents:
- Consolidated recipe №65 Creamy gingerbread
- Technological map №65 Creamy gingerbread
- Energy value №65 Creamy gingerbread
- Mass fraction of sugar and fat №65 Creamy gingerbread
- Nutritional value №65 Creamy gingerbread
- Constructor ganache №65 Creamy gingerbread
- The cost of raw materials for №65 Creamy gingerbread
- Homemade recipe №65 Creamy gingerbread
- Technology instruction №65 Creamy gingerbread
- Recipe №65 Creamy gingerbread
- Technical and technological map №65 Creamy gingerbread