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 118.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85257.60 257.21 30.63 30.58 
3Natural honey78.0 101.41 79.10 12.06 9.40 
4Starch syrup78.0 72.05 56.20 8.57 6.68 
5Peeled rye flour85.5 66.75 57.07 7.94 6.79 
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7Melange27.0 21.96 5.93 2.61 0.70 
8Ammonium salt (E503(i))—  5.97 —   0.71 —   
9Dry perfume100.0 2.02 2.02 0.24 0.24 
10Baking soda (E500(ii))50.0 1.52 0.76 0.18 0.090
Total14.0 86.0 1028.92 885.05 122.34 105.23 
Losses 1.7%15.05 1.79 
Output13.0 87.0 1000.00 870.00 103.44 
Losses before baking/boiling, shrinkage 0.85018%86.0 8.75 7.52 1.04 0.89 
Baking/boiling 1.13%11.52 1.37 
Losses after baking/boiling, shrinkage 0.85018%87.0 8.65 7.52 1.03 0.89