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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №21 Gingerbread Zabava (glazed custard) → recipe number 1 → Consolidated recipe

Consolidated recipe: №21 Gingerbread Zabava (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 208.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Glaze syrup	78.0	162.65	126.87	33.86	26.41
	Total	13.6 86.4	1023.51	884.42	213.09	184.14
	Losses 0.5%			4.42		0.92
	Output	12.0 88.0	1000.00	880.00		183.22
	Losses before baking/boiling, shrinkage 0.25%	86.4	2.56	2.21	0.53	0.46
	Baking/boiling 1.81%		18.44		3.84
	Losses after baking/boiling, shrinkage 0.25%	88.0	2.51	2.21	0.52	0.46

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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 179.23 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	332.82	259.60	59.65	46.53
3	Artificial honey	78.0	113.76	88.73	20.39	15.90
4	Margarine	84.0	76.75	64.47	13.76	11.55
5	Melange	27.0	19.37	5.23	3.47	0.94
6	Sign up
7	Dry perfume	100.0	3.47	3.47	0.62	0.62
8	Baking soda (E500(ii))	50.0	1.84	0.92	0.33	0.16
9	Salt	96.5	1.09	1.05	0.20	0.19
	Total	19.1 80.9	1105.95	895.22	198.22	160.45
	Losses 1.7%			15.22		2.73
	Output	12.0 88.0	1000.00	880.00	179.23	157.72
	Losses before baking/boiling, shrinkage 0.85009%	80.9	9.40	7.61	1.69	1.36
	Baking/boiling 8.02%		87.90		15.75
	Losses after baking/boiling, shrinkage 0.85009%	88.0	8.65	7.61	1.55	1.36

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 33.86 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	10.67	—
	Total	28.5 71.5	1108.20	791.88	37.53	26.82
	Losses 1.5%			11.88		0.40
	Output	22.0 78.0	1000.00	780.00	33.86	26.41
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.28	0.20
	Baking/boiling 8.39%		92.27		3.12
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.26	0.20

Consolidated recipe, k=1.004485
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 208.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	98.89	84.55	99.33	84.93
2	Starch syrup	78.0	59.65	46.53	59.92	46.74
3	Granulated sugar	99.85	26.86	26.82	26.98	26.94
4	Artificial honey	78.0	20.39	15.90	20.48	15.97
5	Margarine	84.0	13.76	11.55	13.82	11.61
6	Sign up	—	10.67	—	10.72	—
7	Melange	27.0	3.47	0.94	3.49	0.94
8	Ammonium salt (E503(i))	—	0.91	—	0.92	—
9	Dry perfume	100.0	0.62	0.62	0.62	0.62
10	Baking soda (E500(ii))	50.0	0.33	0.16	0.33	0.17
11	Sign up	96.5	0.20	0.19	0.20	0.19
	Total		235.75	187.27	236.81	188.11
	Total phase loss 2.2%			4.05
	Other losses 0.45%					0.84
	General losses 2.6%					4.89
	Output	88.0	208.20	183.22	208.20	183.22

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	no data		no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Recipe on №21 Gingerbread Zabava (glazed custard) contained in handbooks:

1986 Gingerbread recipes

Consolidated recipe: №21 Gingerbread Zabava (glazed custard)

Recipe on №21 Gingerbread Zabava (glazed custard) contained in handbooks:

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