To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

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

Consolidated recipe No. 13 Achinski 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 794.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Glaze syrup	78.0	92.26	71.96	73.28	57.16
	Total	13.8 86.2	1014.57	874.37	805.87	694.51
	Losses 0.5%			4.37		3.47
	Output	13.0 87.0	1000.00	870.00		691.04
	Losses before baking/boiling, shrinkage 0.25%	86.2	2.54	2.19	2.01	1.74
	Baking/boiling 0.94%		9.52		7.56
	Losses after baking/boiling, shrinkage 0.25%	87.0	2.51	2.19	2.00	1.74

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Gingerbread
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 732.59 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	128.72	128.53	94.30	94.16
3	Natural honey	78.0	93.65	73.05	68.61	53.51
4	Maize starch	87.0	80.30	69.86	58.83	51.18
5	Margarine	84.0	61.58	51.73	45.11	37.89
6	Sign up
7	Wheat flour 1s (on the dust)	85.5	43.68	37.35	32.00	27.36
8	Vegetable oil	100.0	31.46	31.46	23.05	23.05
9	Ammonium salt (E503(i))	—	4.51	—	3.30	—
10	Baking soda (E500(ii))	50.0	1.68	0.84	1.23	0.62
11	Sign up
	Total	16.3 83.7	1057.09	885.04	774.41	648.37
	Losses 1.7%			15.04		11.02
	Output	13.0 87.0	1000.00	870.00	732.59	637.35
	Losses before baking/boiling, shrinkage 0.84954%	83.7	8.98	7.52	6.58	5.51
	Baking/boiling 3.77%		39.47		28.91
	Losses after baking/boiling, shrinkage 0.84954%	87.0	8.64	7.52	6.33	5.51

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 73.28 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	23.09	—
	Total	28.5 71.5	1108.20	791.88	81.21	58.03
	Losses 1.5%			11.88		0.87
	Output	22.0 78.0	1000.00	780.00	73.28	57.16
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.61	0.44
	Baking/boiling 8.39%		92.27		6.76
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.56	0.44

Consolidated recipe, k=1.00437
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 794.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	442.10	378.00	444.04	379.65
2	Granulated sugar	99.85	152.42	152.19	153.08	152.85
3	Natural honey	78.0	68.61	53.51	68.91	53.75
4	Maize starch	87.0	58.83	51.18	59.08	51.40
5	Margarine	84.0	45.11	37.89	45.31	38.06
6	Sign up	27.0	36.90	9.96	37.06	10.01
7	Water	—	23.09	—	23.19	—
8	Vegetable oil	100.0	23.05	23.05	23.15	23.15
9	Ammonium salt (E503(i))	—	3.30	—	3.32	—
10	Baking soda (E500(ii))	50.0	1.23	0.62	1.24	0.62
11	Sign up	—	0.98	—	0.99	—
	Total		855.63	706.40	859.36	709.49
	Total phase loss 2.2%			15.36
	Other losses 0.44%					3.09
	General losses 2.6%					18.45
	Output	87.0	794.30	691.04	794.30	691.04

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Call me back, I want to calculate my recipe.

Recipe on No. 13 Achinski gingerbread (glazed custard) contained in handbooks:

1986 Gingerbread recipes

Consolidated recipe No. 13 Achinski gingerbread (glazed custard)

Recipe on No. 13 Achinski gingerbread (glazed custard) contained in handbooks:

calculations, forms, documents: