KondiDoc: технологические расчеты в кондитерском производстве
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Homemade recipe №82 Gingerbread Souvenir semi-finished product "Gingerbread"

№82 Gingerbread Souvenir semi-finished product "Gingerbread"

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up143.05 12.17 409.00 295.87 
Artificial honey127.80 10.87 365.40 264.33 
Peeled rye flour31.90 2.71 91.22 65.99 
Margarine25.56 2.17 73.09 52.88 
Wheat flour 1s (on the dust)16.34 1.39 46.73 33.80 
Sign up9.59 0.82 27.41 19.83 
Burnt (raw) (in dough)6.40 0.54 18.30 13.23 
Melange6.39 0.54 18.27 13.21 
Dry perfume1.27 0.11 3.64 2.63 
Ammonium salt (E503(i))0.80 0.0682.28 1.65 
Sign up0.30 0.0260.86 0.62 
Total369.40 31.42 1056.18 764.05 
Output

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up159.39 13.56 455.73 329.68 
Artificial honey127.80 10.87 365.40 264.33 
Peeled rye flour31.90 2.71 91.22 65.99 
Margarine25.56 2.17 73.09 52.88 
Vegetable oil9.59 0.82 27.41 19.83 
Sign up6.40 0.54 18.30 13.23 
Melange6.39 0.54 18.27 13.21 
Dry perfume1.27 0.11 3.64 2.63 
Ammonium salt (E503(i))0.80 0.0682.28 1.65 
Baking soda (E500(ii))0.30 0.0260.86 0.62 
Total369.40 31.42 1056.18 764.05 
Output340.90 29.00 974.70 705.10