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

Consolidated recipe: Gingerbread

Gingerbread
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 795.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Wheat flour 1s85.5 344.33 294.40 273.78 234.08 
3Raisins80.0 129.12 103.30 102.66 82.13 
4Seeded rye flour85.5 86.08 73.60 68.44 58.52 
5Margarine84.0 64.56 54.23 51.33 43.12 
6Sign up
7Ammonium salt (E503(i))—  8.96 —   7.12 —   
8Dry perfume100.0 2.58 2.58 2.05 2.05 
9Baking soda (E500(ii))50.0 1.30 0.65 1.03 0.52 
Total18.7 81.3 1057.87 859.61 841.11 683.47 
Losses 1.7%14.61 11.61 
Output15.5 84.5 1000.00 845.00 671.86 
Losses before baking/boiling, shrinkage 0.84968%81.3 8.99 7.30 7.15 5.81 
Baking/boiling 3.84%40.24 31.99 
Losses after baking/boiling, shrinkage 0.84968%84.5 8.64 7.30 6.87 5.81 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 795.1 kg finished product
in kind
in solids
1Sign up78.0 308.00 240.24 
2Wheat flour 1s85.5 300.47 256.90 
3Raisins80.0 102.66 82.13 
4Seeded rye flour85.5 68.44 58.52 
5Margarine84.0 51.33 43.12 
6Sign up—  7.12 —   
7Dry perfume100.0 2.05 2.05 
8Baking soda (E500(ii))50.0 1.03 0.52 
Total841.11 683.47 
General losses 1.7%11.61 
Output84.5 795.10 671.86