Online-calculator “A calculation of baking formula” for automated workplace of operator-technologist

Calculation of recipes of dough for bakery products is a significant and routine operation. Doughing is the main stage of technological process in bakery production. The quality of both the dough and the final product is caused by baking properties of flour and also a ratio of water, yeast, salt, sugar and cooking fat. The recipe of a bakery product is developed for the purpose of its production with the required properties due to assigned amount of components. Development of the automated calculator for calculation and correction of the recipes of bakery products is explained by the bakery technologist’s daily need in calculating the amount of components. Basic data for calculation are type, quantity and humidity of the main (flour, grain products) and additional components (sugar, butter, cocoa and others), amount of flour which is used for preparation of ferment. The technique of calculation of recipes of fermented dough and non-fermented dough is considered. There are panels for the choice of a way of doughing, for setting the amount of flour and grain products, and other components, setting additional data, and the result of calculation of recipes...