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. The data found during the calculation of the recipe of bakery products come to the database and are used for controlling the recipes, for proper dosing. The programming language JavaScript with jQuery library is chosen. Programming is carried out in free source code editor Notepad++ The source code editor developed on the basis of Java technology has a number of advantages for industrial consumers. The main advantages are independence of the hardware platform and the operating system. Besides, development of the automated online calculator accessible on any personal computer connected to Internet network simplifies considerably the technologist’s work.

online calculator, calculation of recipes, dough, doughing

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