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 → №05 Alma-Ata gingerbread (raw glazed) → Gingerbread → Consolidated recipe

Consolidated recipe: Gingerbread

Gingerbread
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 242.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85257.08 256.69 62.34 62.25 
3Invert syrup70.0 98.96 69.27 24.00 16.80 
4Wheat flour 1s (on the dust)85.5 44.36 37.93 10.76 9.20 
5Vegetable oil100.0 29.58 29.58 7.17 7.17 
6Sign up
7Ammonium salt (E503(i))—  5.77 —   1.40 —   
8Baking soda (E500(ii))50.0 1.93 0.96 0.47 0.23 
9Dry perfume100.0 1.93 1.93 0.47 0.47 
Total13.9 86.1 1028.28 885.05 249.36 214.62 
Losses 1.7%15.05 3.65 
Output13.0 87.0 1000.00 870.00 210.98 
Losses before baking/boiling, shrinkage 0.85013%86.1 8.74 7.52 2.12 1.82 
Baking/boiling 1.07%10.89 2.64 
Losses after baking/boiling, shrinkage 0.85013%87.0 8.65 7.52 2.10 1.82 
List of recipes
Invert syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 24 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  384.62 —   9.23 —   
3Lactic acid (E270)40.0 2.10 0.84 0.0500.020
4Baking soda (E500(ii))50.0 0.91 0.45 0.0220.011
Total35.6 64.4 1086.92 699.55 26.08 16.79 
Output30.0 70.0 1000.00 699.55 24.00 16.79 
Losses before baking/boiling, shrinkage -0.03249%64.4 -0.35 -0.23 -0.008-0.005
Baking/boiling 8.06%87.60 2.10 
Losses after baking/boiling, shrinkage -0.03249%70.0 -0.32 -0.23 -0.008-0.005
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 242.5 kg finished product
in kind
in solids
1Sign up85.5 148.68 127.12 
2Granulated sugar99.8579.12 79.00 
3Water—  9.23 —   
4Vegetable oil100.0 7.17 7.17 
5Raw egg white12.0 4.83 0.58 
6Sign up—  1.40 —   
7Baking soda (E500(ii))50.0 0.49 0.24 
8Dry perfume100.0 0.47 0.47 
9Lactic acid (E270)40.0 0.0500.020
Total251.44 214.61 
General losses 1.7%3.64 
Output87.0 242.50 210.98 
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.Yesraw egg whiteno 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

№05 Alma-Ata gingerbread (raw glazed) (Gingerbread) included in recipes:

№05 Alma-Ata gingerbread (raw glazed)recipe number 1

Recipe on №05 Alma-Ata gingerbread (raw glazed) (Gingerbread) contained in handbooks:

calculations, forms, documents: