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 37 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85196.40 196.11 7.27 7.26 
3Starch syrup78.0 118.69 92.58 4.39 3.43 
4Margarine84.0 80.89 67.95 2.99 2.51 
5Fruit cooking69.0 57.48 39.66 2.13 1.47 
6Sign up
7Melange27.0 28.74 7.76 1.06 0.29 
8Ammonium salt (E503(i))—  7.81 —   0.29 —   
9Fruit essence—  3.83 —   0.14 —   
10Baking soda (E500(ii))50.0 1.16 0.58 0.0430.021
Total16.2 83.8 1068.78 895.21 39.54 33.12 
Losses 1.7%15.21 0.56 
Output12.0 88.0 1000.00 880.00 32.56 
Losses before baking/boiling, shrinkage 0.84975%83.8 9.08 7.61 0.34 0.28 
Baking/boiling 4.82%51.05 1.89 
Losses after baking/boiling, shrinkage 0.84975%88.0 8.64 7.61 0.32 0.28 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 37 kg finished product
in kind
in solids
1Sign up85.5 21.23 18.15 
2Granulated sugar99.857.27 7.26 
3Starch syrup78.0 4.39 3.43 
4Margarine84.0 2.99 2.51 
5Fruit cooking69.0 2.13 1.47 
6Sign up27.0 1.06 0.29 
7Ammonium salt (E503(i))—  0.29 —   
8Fruit essence—  0.14 —   
9Baking soda (E500(ii))50.0 0.0430.021
Total39.54 33.12 
General losses 1.7%0.56 
Output88.0 37.00 32.56