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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 13 Achinski gingerbread (glazed custard) → recipe number 1 → Technological map

Technological map No. 13 Achinski gingerbread (glazed custard)

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g		Raw material consumption for0.3887 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Gingerbread	Glaze syrup	in kind	in solids
Sign up	85.5	201.6	—	201.6	172.3
Granulated sugar	99.85	46.3	28.6	74.9	74.8
Natural honey	78.0	33.7	—	33.7	26.3
Maize starch	87.0	28.9	—	28.9	25.2
Margarine	84.0	22.2	—	22.2	18.6
Sign up	27.0	18.1	—	18.1	4.9
Wheat flour 1s (on the dust)	85.5	15.7	—	15.7	13.4
Water	—	—	11.4	11.4	—
Vegetable oil	100.0	11.3	—	11.3	11.3
Ammonium salt (E503(i))	—	1.6	—	1.6	—
Sign up	50.0	0.6	—	0.6	0.3
Essence honey	—	0.48	—	0.48	—
Total raw materials for semi-finished products		380.48	40.0	420.48	347.1
Output of convenience foods		360.1	36.0	—	—
The output of semi-finished products in the finished product		358.5	35.9	—	—
Output finished product	87.0				338.2
Humidity	13.0 ±1.5%	13.0%	22.0%	—	—

gramskilograms

List of recipes

Description of the technological process.

The technological process of production consists of the following stages:

Preparation of raw materials for production.
Preparation - Glaze syrup
Preparation - Gingerbread
Preparation - No. 13 Achinski gingerbread (glazed custard)
Packaging, labeling, storage and transportation.

Preparation of raw materials for production.

The preparation of raw materials for production should be carried out in accordance with the relevant section of the collection 'Technological instructions for the production of flour confectionery' (AgroNIITEIPP, M., 1992), SP 2.3.6.1079-01 'Sanitary and epidemiological requirements for catering organizations, manufacturing and the turnover capacity of food products and food raw materials in them 'and the current' Instructions for preventing the ingress of foreign objects into products at enterprises of the confectionery industry and in cooperatives'.