KondiDoc: технологические расчеты в кондитерском производстве
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Homemade recipe №59 Almond Gingerbread Gingerbread

№59 Almond Gingerbread Gingerbread

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up215.57 150.06 454.64 134.71 
Starch syrup49.25 34.28 103.87 30.78 
Artificial honey35.65 24.82 75.18 22.28 
Fresh whole milk the weight ratio of fat 3.2%34.23 23.83 72.19 21.39 
Granulated sugar32.29 22.48 68.11 20.18 
Sign up20.46 14.24 43.15 12.78 
Flour, premium (on the dust)16.81 11.70 35.46 10.51 
Margarine12.33 8.58 26.01 7.71 
Vegetable oil8.41 5.85 17.73 5.25 
Ammonium salt (E503(i))1.66 1.15 3.49 1.03 
Sign up0.55 0.38 1.16 0.34 
Baking soda (E500(ii))0.46 0.32 0.96 0.29 
Total427.67 297.71 901.95 267.25 
Output

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up232.38 161.77 490.10 145.22 
Starch syrup49.25 34.28 103.87 30.78 
Artificial honey35.65 24.82 75.18 22.28 
Fresh whole milk the weight ratio of fat 3.2%34.23 23.83 72.19 21.39 
Granulated sugar32.29 22.48 68.11 20.18 
Sign up20.46 14.24 43.15 12.78 
Margarine12.33 8.58 26.01 7.71 
Vegetable oil8.41 5.85 17.73 5.25 
Ammonium salt (E503(i))1.66 1.15 3.49 1.03 
Almond essence0.55 0.38 1.16 0.34 
Sign up0.46 0.32 0.96 0.29 
Total427.67 297.71 901.95 267.25 
Output367.90 256.10 775.90 229.90