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 746.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85201.37 201.07 150.32 150.10 
3Starch syrup78.0 99.36 77.50 74.17 57.85 
4Mayonnaise80.0 77.43 61.94 57.80 46.24 
5Condensed milk whey40.0 56.37 22.55 42.08 16.83 
6Sign up
7Margarine84.0 33.89 28.47 25.30 21.25 
8Melange27.0 16.33 4.41 12.19 3.29 
9Ammonium salt (E503(i))—  5.72 —   4.27 —   
10Baking soda (E500(ii))50.0 1.70 0.85 1.27 0.63 
Total16.7 83.3 1078.74 898.30 805.28 670.58 
Losses 2.0%18.30 13.66 
Output12.0 88.0 1000.00 880.00 656.92 
Losses before baking/boiling, shrinkage 1.01885%83.3 10.99 9.15 8.20 6.83 
Baking/boiling 5.37%57.35 42.81 
Losses after baking/boiling, shrinkage 1.01885%88.0 10.40 9.15 7.76 6.83 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 746.5 kg finished product
in kind
in solids
1Sign up85.5 437.87 374.38 
2Granulated sugar99.85150.32 150.10 
3Starch syrup78.0 74.17 57.85 
4Mayonnaise80.0 57.80 46.24 
5Condensed milk whey40.0 42.08 16.83 
6Sign up84.0 25.30 21.25 
7Melange27.0 12.19 3.29 
8Ammonium salt (E503(i))—  4.27 —   
9Baking soda (E500(ii))50.0 1.27 0.63 
Total805.28 670.58 
General losses 2.0%13.66 
Output88.0 746.50 656.92