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 260.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85190.38 190.09 49.65 49.58 
3Starch syrup78.0 120.09 93.67 31.32 24.43 
4Margarine84.0 83.76 70.36 21.84 18.35 
5Citrus brew69.0 38.62 26.65 10.07 6.95 
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7Ammonium salt (E503(i))—  7.62 —   1.99 —   
8Citrus essence—  3.81 —   0.99 —   
9Baking soda (E500(ii))50.0 1.81 0.90 0.47 0.24 
Total16.1 83.9 1061.19 890.45 276.76 232.23 
Losses 1.7%15.45 4.03 
Output12.5 87.5 1000.00 875.00 228.20 
Losses before baking/boiling, shrinkage 0.86731%83.9 9.20 7.72 2.40 2.01 
Baking/boiling 4.1%43.16 11.26 
Losses after baking/boiling, shrinkage 0.86731%87.5 8.83 7.72 2.30 2.01