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 237.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Natural honey78.0 213.65 166.65 50.83 39.65 
3Granulated sugar99.85139.13 138.92 33.10 33.05 
4Margarine84.0 62.53 52.53 14.88 12.50 
5Starch syrup78.0 55.76 43.49 13.27 10.35 
6Sign up
7Melange27.0 15.63 4.22 3.72 1.00 
8Burnt (raw) (in dough)78.0 9.90 7.72 2.36 1.84 
9Ammonium salt (E503(i))—  5.36 —   1.28 —   
10Vegetable oil100.0 4.43 4.43 1.05 1.05 
11Sign up
12Baking soda (E500(ii))50.0 1.56 0.78 0.37 0.19 
Total15.9 84.1 1073.23 902.57 255.32 214.72 
Losses 2.5%22.57 5.37 
Output12.0 88.0 1000.00 880.00 209.35 
Losses before baking/boiling, shrinkage 1.25011%84.1 13.42 11.28 3.19 2.68 
Baking/boiling 4.43%46.99 11.18 
Losses after baking/boiling, shrinkage 1.25011%88.0 12.82 11.28 3.05 2.68 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 237.9 kg finished product
in kind
in solids
1Sign up85.5 133.64 114.26 
2Natural honey78.0 50.83 39.65 
3Granulated sugar99.8533.10 33.05 
4Margarine84.0 14.88 12.50 
5Starch syrup78.0 13.27 10.35 
6Sign up27.0 3.72 1.00 
7Burnt (raw)78.0 2.36 1.84 
8Ammonium salt (E503(i))—  1.28 —   
9Vegetable oil100.0 1.05 1.05 
10Dry perfume100.0 0.84 0.84 
11Sign up50.0 0.37 0.19 
Total255.32 214.72 
General losses 2.5%5.37 
Output88.0 237.90 209.35