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 291.7 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Artificial honey78.0 248.15 193.56 72.39 56.46 
3Granulated sugar99.85166.17 165.92 48.47 48.40 
4Margarine84.0 61.63 51.77 17.98 15.10 
5Melange27.0 18.70 5.05 5.45 1.47 
6Sign up
7Ammonium salt (E503(i))—  5.37 —   1.57 —   
8Dry perfume100.0 3.03 3.03 0.88 0.88 
9Baking soda (E500(ii))50.0 1.54 0.77 0.45 0.22 
Total15.6 84.4 1063.62 897.41 310.26 261.77 
Losses 2.5%22.41 6.54 
Output12.5 87.5 1000.00 875.00 255.24 
Losses before baking/boiling, shrinkage 1.24845%84.4 13.28 11.20 3.87 3.27 
Baking/boiling 3.57%37.54 10.95 
Losses after baking/boiling, shrinkage 1.24845%87.5 12.80 11.20 3.73 3.27