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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 2nd grade → glazed → No. 03 Youth gingerbread (glazed custard) → recipe number 1 → Consolidated recipe

Consolidated recipe: No. 03 Youth gingerbread (glazed custard)

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 112.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Glaze syrup78.0 142.65 111.27 15.99 12.47 
Total14.3 85.7 1019.78 874.37 114.32 98.02 
Losses 0.5%4.37 0.49 
Output13.0 87.0 1000.00 870.00 97.53 
Losses before baking/boiling, shrinkage 0.2499%85.7 2.55 2.19 0.29 0.24 
Baking/boiling 1.45%14.72 1.65 
Losses after baking/boiling, shrinkage 0.2499%87.0 2.51 2.19 0.28 0.24 
List of recipes
Gingerbread
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 98.33 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85233.10 232.75 22.92 22.89 
3Artificial honey78.0 133.80 104.36 13.16 10.26 
4Starch syrup78.0 80.48 62.77 7.91 6.17 
5Wheat flour 2c (on the dust)85.5 40.77 34.86 4.01 3.43 
6Sign up
7Dry perfume100.0 2.92 2.92 0.29 0.29 
8Baking soda (E500(ii))50.0 1.05 0.52 0.10 0.052
Total13.2 86.8 1020.20 885.06 100.31 87.02 
Losses 1.7%15.06 1.48 
Output13.0 87.0 1000.00 870.00 98.33 85.54 
Losses before baking/boiling, shrinkage 0.85067%86.8 8.68 7.53 0.85 0.74 
Baking/boiling 0.28%2.87 0.28 
Losses after baking/boiling, shrinkage 0.85067%87.0 8.65 7.53 0.85 0.74 
Glaze syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 15.99 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  315.13 —   5.04 —   
Total28.5 71.5 1108.20 791.88 17.72 12.66 
Losses 1.5%11.88 0.19 
Output22.0 78.0 1000.00 780.00 15.99 12.47 
Losses before baking/boiling, shrinkage 0.75014%71.5 8.31 5.94 0.13 0.095
Baking/boiling 8.39%92.27 1.48 
Losses after baking/boiling, shrinkage 0.75014%78.0 7.62 5.94 0.12 0.095
Consolidated recipe, k=1.004443
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 112.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 55.40 47.37 55.65 47.58 
2Granulated sugar99.8535.60 35.55 35.76 35.71 
3Artificial honey78.0 13.16 10.26 13.21 10.31 
4Starch syrup78.0 7.91 6.17 7.95 6.20 
5Water—  5.04 —   5.06 —   
6Sign up—  0.53 —   0.54 —   
7Dry perfume100.0 0.29 0.29 0.29 0.29 
8Baking soda (E500(ii))50.0 0.10 0.0520.10 0.052
Total118.03 99.69 118.56 100.13 
Total phase loss 2.2%2.16 
Other losses 0.44%0.44 
General losses 2.6%2.60 
Output87.0 112.10 97.53 112.10 97.53 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano 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).no datano 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

Recipe on No. 03 Youth gingerbread (glazed custard) contained in handbooks:

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