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 made from a mixture of wheat and rye flour → glazed with filling and lots of honey → №81 Gingerbread Tale → semi-finished product "Gingerbread" → Consolidated recipe

Consolidated recipe: semi-finished product "Gingerbread"

semi-finished product "Gingerbread"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 372.2 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Artificial honey78.0 385.73 300.87 143.57 111.98 
3Peeled rye flour85.5 96.30 82.34 35.84 30.65 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 77.26 64.90 28.76 24.16 
5Wheat flour 1s (on the dust)85.5 49.22 42.08 18.32 15.66 
6Sign up
7Burnt (raw) (in dough)78.0 19.31 15.06 7.19 5.61 
8Melange27.0 19.26 5.20 7.17 1.94 
9Dry perfume100.0 3.83 3.83 1.43 1.43 
10Ammonium salt (E503(i))—  2.51 —   0.93 —   
11Sign up
Total18.1 81.9 1115.01 912.82 415.01 339.75 
Losses 2.5%22.82 8.49 
Output11.0 89.0 1000.00 890.00 331.26 
Losses before baking/boiling, shrinkage 1.24974%81.9 13.93 11.41 5.19 4.25 
Baking/boiling 8.02%88.26 32.85 
Losses after baking/boiling, shrinkage 1.24974%89.0 12.82 11.41 4.77 4.25 
List of recipes
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 372.2 kg finished product
in kind
in solids
1Sign up85.5 179.02 153.06 
2Artificial honey78.0 143.57 111.98 
3Peeled rye flour85.5 35.84 30.65 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 28.76 24.16 
5Vegetable oil100.0 10.77 10.77 
6Sign up78.0 7.19 5.61 
7Melange27.0 7.17 1.94 
8Dry perfume100.0 1.43 1.43 
9Ammonium salt (E503(i))—  0.93 —   
10Baking soda (E500(ii))50.0 0.33 0.17 
Total415.01 339.75 
General losses 2.5%8.49 
Output89.0 372.20 331.26 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yesmelangeno 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).Yesbutterno 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

№81 Gingerbread Tale (semi-finished product "Gingerbread") included in recipes:

№81 Gingerbread Talerecipe number 1

Recipe on №81 Gingerbread Tale (semi-finished product "Gingerbread") contained in handbooks:

calculations, forms, documents: