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 129.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85290.39 289.95 37.61 37.55 
3Starch syrup78.0 63.71 49.69 8.25 6.44 
4Margarine84.0 54.68 45.93 7.08 5.95 
5Wheat flour 1s (on the dust)85.5 41.41 35.41 5.36 4.59 
6Sign up
7Ammonium salt (E503(i))—  6.07 —   0.79 —   
8Baking soda (E500(ii))50.0 1.70 0.85 0.22 0.11 
9Dry perfume100.0 1.43 1.43 0.19 0.19 
Total13.2 86.8 1019.47 885.05 132.02 114.61 
Losses 1.7%15.05 1.95 
Output13.0 87.0 1000.00 870.00 112.66 
Losses before baking/boiling, shrinkage 0.85031%86.8 8.67 7.53 1.12 0.97 
Baking/boiling 0.21%2.15 0.28 
Losses after baking/boiling, shrinkage 0.85031%87.0 8.65 7.53 1.12 0.97 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 129.5 kg finished product
in kind
in solids
1Sign up85.5 74.11 63.37 
2Granulated sugar99.8537.61 37.55 
3Starch syrup78.0 8.25 6.44 
4Margarine84.0 7.08 5.95 
5Melange27.0 3.78 1.02 
6Sign up—  0.79 —   
7Baking soda (E500(ii))50.0 0.22 0.11 
8Dry perfume100.0 0.19 0.19 
Total132.02 114.61 
General losses 1.7%1.95 
Output87.0 129.50 112.66