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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 458.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Glaze syrup	78.0	142.65	111.27	65.41	51.02
	Total	14.3 85.7	1019.78	874.37	467.57	400.90
	Losses 0.5%			4.37		2.00
	Output	13.0 87.0	1000.00	870.00		398.90
	Losses before baking/boiling, shrinkage 0.2499%	85.7	2.55	2.19	1.17	1.00
	Baking/boiling 1.45%		14.72		6.75
	Losses after baking/boiling, shrinkage 0.2499%	87.0	2.51	2.19	1.15	1.00

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Gingerbread
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 402.16 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	233.10	232.75	93.74	93.60
3	Artificial honey	78.0	133.80	104.36	53.81	41.97
4	Starch syrup	78.0	80.48	62.77	32.37	25.25
5	Wheat flour 2c (on the dust)	85.5	40.77	34.86	16.40	14.02
6	Sign up
7	Dry perfume	100.0	2.92	2.92	1.17	1.17
8	Baking soda (E500(ii))	50.0	1.05	0.52	0.42	0.21
	Total	13.2 86.8	1020.20	885.06	410.29	355.94
	Losses 1.7%			15.06		6.06
	Output	13.0 87.0	1000.00	870.00	402.16	349.88
	Losses before baking/boiling, shrinkage 0.85067%	86.8	8.68	7.53	3.49	3.03
	Baking/boiling 0.28%		2.87		1.15
	Losses after baking/boiling, shrinkage 0.85067%	87.0	8.65	7.53	3.48	3.03

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 65.41 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	20.61	—
	Total	28.5 71.5	1108.20	791.88	72.48	51.79
	Losses 1.5%			11.88		0.78
	Output	22.0 78.0	1000.00	780.00	65.41	51.02
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.54	0.39
	Baking/boiling 8.39%		92.27		6.04
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.50	0.39

Consolidated recipe, k=1.004443
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 458.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	226.59	193.73	227.59	194.59
2	Granulated sugar	99.85	145.62	145.40	146.26	146.04
3	Artificial honey	78.0	53.81	41.97	54.05	42.16
4	Starch syrup	78.0	32.37	25.25	32.51	25.36
5	Water	—	20.61	—	20.70	—
6	Sign up	—	2.18	—	2.19	—
7	Dry perfume	100.0	1.17	1.17	1.18	1.18
8	Baking soda (E500(ii))	50.0	0.42	0.21	0.42	0.21
	Total		482.77	407.73	484.91	409.54
	Total phase loss 2.2%			8.84
	Other losses 0.44%					1.81
	General losses 2.6%					10.65
	Output	87.0	458.50	398.90	458.50	398.90

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

1986 Gingerbread recipes

Consolidated recipe No. 03 Youth gingerbread (glazed custard)

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

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