KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed → №61 Amateur gingerbread → Gingerbread → Consolidated recipe

Consolidated recipe: Gingerbread

Gingerbread
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 900.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85321.08 320.60 289.23 288.80 
3Invert syrup70.0 58.47 40.93 52.67 36.87 
4Flour, premium (on the dust)85.5 42.22 36.10 38.03 32.52 
5Margarine84.0 35.19 29.56 31.70 26.63 
6Sign up
7Ammonium salt (E503(i))—  6.83 —   6.15 —   
8Peppermint oil—  0.23 —   0.21 —   
Total12.5 87.5 1017.29 890.12 916.37 801.82 
Losses 1.7%15.12 13.62 
Output12.5 87.5 1000.00 875.00 788.20 
Losses before baking/boiling, shrinkage 0.84959%87.5 8.64 7.56 7.79 6.81 
Losses after baking/boiling, shrinkage 0.84959%87.5 8.64 7.56 7.79 6.81 
List of recipes
Invert syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 52.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  384.62 —   20.26 —   
3Lactic acid (E270)40.0 2.10 0.84 0.11 0.044
4Baking soda (E500(ii))50.0 0.91 0.45 0.0480.024
Total35.6 64.4 1086.92 699.55 57.25 36.84 
Output30.0 70.0 1000.00 699.55 52.67 36.84 
Losses before baking/boiling, shrinkage -0.03249%64.4 -0.35 -0.23 -0.019-0.012
Baking/boiling 8.06%87.60 4.61 
Losses after baking/boiling, shrinkage -0.03249%70.0 -0.32 -0.23 -0.017-0.012
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 900.8 kg finished product
in kind
in solids
1Sign up85.5 525.77 449.53 
2Granulated sugar99.85326.06 325.57 
3Margarine84.0 31.70 26.63 
4water—  30.90 —   
5Ammonium salt (E503(i))—  6.15 —   
6Sign up—  0.21 —   
7Lactic acid (E270)40.0 0.11 0.044
8Baking soda (E500(ii))50.0 0.0480.024
Total920.95 801.80 
General losses 1.7%13.60 
Output87.5 900.80 788.20 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

№61 Amateur gingerbread (Gingerbread) included in recipes:

№61 Amateur gingerbreadrecipe number 1

Recipe on №61 Amateur gingerbread (Gingerbread) contained in handbooks:

calculations, forms, documents: