KondiDoc: технологические расчеты в кондитерском производстве
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Homemade recipe No. 20 Travel gingerbread (custard glazed) Gingerbread

No. 20 Travel gingerbread (custard glazed) Gingerbread

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up44.73 336.43 140.31 307.95 
Granulated sugar20.31 152.74 63.70 139.81 
Artificial honey8.90 66.95 27.92 61.28 
Wheat flour 1s (on the dust)3.49 26.24 10.94 24.02 
Melange2.91 21.87 9.12 20.02 
Sign up2.46 18.51 7.72 16.94 
Margarine2.24 16.82 7.01 15.40 
Ammonium salt (E503(i))0.52 3.94 1.64 3.60 
Dry perfume0.18 1.35 0.56 1.23 
Baking soda (E500(ii))0.13 1.01 0.42 0.92 
Total85.88 645.83 269.35 591.18 
Output

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up48.22 362.67 151.25 331.97 
Granulated sugar20.31 152.74 63.70 139.81 
Artificial honey8.90 66.95 27.92 61.28 
Melange2.91 21.87 9.12 20.02 
Starch syrup2.46 18.51 7.72 16.94 
Sign up2.24 16.82 7.01 15.40 
Ammonium salt (E503(i))0.52 3.94 1.64 3.60 
Dry perfume0.18 1.35 0.56 1.23 
Baking soda (E500(ii))0.13 1.01 0.42 0.92 
Total85.88 645.83 269.35 591.18 
Output82.80 622.70 259.70 570.00