KondiDoc: технологические расчеты в кондитерском производстве
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Homemade recipe №48 Gingerbread Zagorsk Gingerbread

№48 Gingerbread Zagorsk Gingerbread

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up474.35 398.37 322.71 86.40 
Natural honey194.49 163.34 132.31 35.42 
Granulated sugar126.65 106.36 86.16 23.07 
Margarine56.92 47.80 38.72 10.37 
Starch syrup50.76 42.63 34.53 9.25 
Sign up37.00 31.08 25.17 6.74 
Melange14.23 11.95 9.68 2.59 
Burnt (raw) (in dough)9.01 7.57 6.13 1.64 
Ammonium salt (E503(i))4.88 4.10 3.32 0.89 
Vegetable oil4.03 3.39 2.74 0.73 
Sign up3.22 2.71 2.19 0.59 
Baking soda (E500(ii))1.42 1.19 0.97 0.26 
Total976.96 820.48 664.65 177.94 
Output

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up511.35 429.45 347.89 93.14 
Natural honey194.49 163.34 132.31 35.42 
Granulated sugar126.65 106.36 86.16 23.07 
Margarine56.92 47.80 38.72 10.37 
Starch syrup50.76 42.63 34.53 9.25 
Sign up14.23 11.95 9.68 2.59 
Burnt (raw)9.01 7.57 6.13 1.64 
Ammonium salt (E503(i))4.88 4.10 3.32 0.89 
Vegetable oil4.03 3.39 2.74 0.73 
Dry perfume3.22 2.71 2.19 0.59 
Sign up1.42 1.19 0.97 0.26 
Total976.96 820.48 664.65 177.94 
Output910.30 764.50 619.30 165.80