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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 23 Irek gingerbread (glazed custard) → recipe number 1 → Consolidated recipe

Consolidated recipe: No. 23 Irek 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 641.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Irek gingerbread syrup	78.0	165.01	128.71	105.87	82.58
	Total	12.8 87.2	1025.42	894.47	657.91	573.89
	Losses 0.5%			4.47		2.87
	Output	11.0 89.0	1000.00	890.00		571.02
	Losses before baking/boiling, shrinkage 0.25%	87.2	2.56	2.24	1.64	1.43
	Baking/boiling 1.99%		20.34		13.05
	Losses after baking/boiling, shrinkage 0.25%	89.0	2.51	2.24	1.61	1.43

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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 552.04 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	207.22	153.34	114.39	84.65
3	Granulated sugar	99.85	154.90	154.67	85.51	85.38
4	Margarine	84.0	47.18	39.63	26.05	21.88
5	Starch syrup	78.0	47.18	36.80	26.05	20.32
6	Sign up
7	Ammonium salt (E503(i))	—	4.81	—	2.66	—
8	Baking soda (E500(ii))	50.0	1.88	0.94	1.04	0.52
9	Vanillin	—	0.23	—	0.13	—
	Total	15.2 84.8	1067.77	905.40	589.45	499.81
	Losses 1.7%			15.40		8.50
	Output	11.0 89.0	1000.00	890.00	552.04	491.31
	Losses before baking/boiling, shrinkage 0.85038%	84.8	9.08	7.70	5.01	4.25
	Baking/boiling 4.73%		50.04		27.62
	Losses after baking/boiling, shrinkage 0.85038%	89.0	8.65	7.70	4.78	4.25

Irek gingerbread syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 105.87 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	217.74	—	23.05	—
3	Cocoa powder [Skurikhin]	95.0	91.03	86.48	9.64	9.16
	Total	22.0 78.0	1015.23	791.88	107.48	83.84
	Losses 1.5%			11.88		1.26
	Output	22.0 78.0	1000.00	780.00	105.87	82.58
	Losses before baking/boiling, shrinkage 0.75004%	78.0	7.61	5.94	0.81	0.63
	Losses after baking/boiling, shrinkage 0.75004%	78.0	7.61	5.94	0.81	0.63

Consolidated recipe, k=1.004481
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 641.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	314.57	268.96	315.98	270.17
2	Granulated sugar	99.85	160.30	160.06	161.02	160.78
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	114.39	84.65	114.91	85.03
4	Cocoa powder [Skurikhin]	95.0	28.70	27.26	28.83	27.39
5	Margarine	84.0	26.05	21.88	26.16	21.98
6	Sign up	78.0	26.05	20.32	26.16	20.41
7	water	—	23.05	—	23.16	—
8	Ammonium salt (E503(i))	—	2.66	—	2.67	—
9	Baking soda (E500(ii))	50.0	1.04	0.52	1.04	0.52
10	Vanillin	—	0.13	—	0.13	—
	Total		696.93	583.65	700.06	586.27
	Total phase loss 2.2%			12.63
	Other losses 0.45%					2.62
	General losses 2.6%					15.24
	Output	89.0	641.60	571.02	641.60	571.02

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.	no data		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).	Yes	whole condensed milk with sugar the weight ratio of fat 8.5%	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 No. 23 Irek gingerbread (glazed custard) contained in handbooks:

1986 Gingerbread recipes

Consolidated recipe: No. 23 Irek gingerbread (glazed custard)

Recipe on No. 23 Irek gingerbread (glazed custard) contained in handbooks:

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