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 387 kg phases
in kind
in solids
in kind
in solids
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2Natural honey78.0 248.69 193.98 96.24 75.07 
3Granulated sugar99.85132.90 132.70 51.43 51.36 
4Peeled rye flour85.5 107.24 91.69 41.50 35.48 
5Margarine84.0 62.74 52.70 24.28 20.40 
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7Cocoa powder [Skurikhin]95.0 12.55 11.92 4.86 4.61 
8Burnt (raw) (in dough)78.0 11.41 8.90 4.42 3.44 
9Ammonium salt (E503(i))—  8.15 —   3.15 —   
10Vegetable oil100.0 6.85 6.85 2.65 2.65 
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12Baking soda (E500(ii))50.0 1.72 0.86 0.67 0.33 
Total15.8 84.2 1071.95 902.57 414.84 349.29 
Losses 2.5%22.57 8.73 
Output12.0 88.0 1000.00 880.00 340.56 
Losses before baking/boiling, shrinkage 1.25016%84.2 13.40 11.28 5.19 4.37 
Baking/boiling 4.32%45.73 17.70 
Losses after baking/boiling, shrinkage 1.25016%88.0 12.82 11.28 4.96 4.37