KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Gingerbread

Gingerbread
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 505.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85290.32 289.88 146.70 146.48 
3Starch syrup78.0 63.87 49.82 32.27 25.17 
4Wheat flour 1s (on the dust)85.5 45.29 38.72 22.89 19.57 
5Melange27.0 29.03 7.84 14.67 3.96 
6Sign up
7Baking soda (E500(ii))50.0 1.74 0.87 0.88 0.44 
8Dry perfume100.0 1.45 1.45 0.73 0.73 
Total13.1 86.9 1018.40 885.04 514.60 447.21 
Losses 1.7%15.04 7.60 
Output13.0 87.0 1000.00 870.00 439.61 
Losses before baking/boiling, shrinkage 0.84967%86.9 8.65 7.52 4.37 3.80 
Baking/boiling 0.11%1.10 0.56 
Losses after baking/boiling, shrinkage 0.84967%87.0 8.64 7.52 4.37 3.80 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 505.3 kg finished product
in kind
in solids
1Sign up85.5 316.29 270.43 
2Granulated sugar99.85146.70 146.48 
3Starch syrup78.0 32.27 25.17 
4Melange27.0 14.67 3.96 
5Ammonium salt (E503(i))—  3.06 —   
6Sign up50.0 0.88 0.44 
7Dry perfume100.0 0.73 0.73 
Total514.60 447.21 
General losses 1.7%7.60 
Output87.0 505.30 439.61