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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 976.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Irek gingerbread syrup78.0 165.01 128.71 161.10 125.66 
Total12.8 87.2 1025.42 894.47 1001.12 873.27 
Losses 0.5%4.47 4.37 
Output11.0 89.0 1000.00 890.00 868.91 
Losses before baking/boiling, shrinkage 0.25%87.2 2.56 2.24 2.50 2.18 
Baking/boiling 1.99%20.34 19.86 
Losses after baking/boiling, shrinkage 0.25%89.0 2.51 2.24 2.45 2.18 
List of recipes
Gingerbread
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 840.02 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 207.22 153.34 174.07 128.81 
3Granulated sugar99.85154.90 154.67 130.12 129.92 
4Margarine84.0 47.18 39.63 39.63 33.29 
5Starch syrup78.0 47.18 36.80 39.63 30.91 
6Sign up
7Ammonium salt (E503(i))—  4.81 —   4.04 —   
8Baking soda (E500(ii))50.0 1.88 0.94 1.58 0.79 
9Vanillin—  0.23 —   0.19 —   
Total15.2 84.8 1067.77 905.40 896.94 760.55 
Losses 1.7%15.40 12.94 
Output11.0 89.0 1000.00 890.00 840.02 747.61 
Losses before baking/boiling, shrinkage 0.85038%84.8 9.08 7.70 7.63 6.47 
Baking/boiling 4.73%50.04 42.03 
Losses after baking/boiling, shrinkage 0.85038%89.0 8.65 7.70 7.27 6.47 
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 161.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  217.74 —   35.08 —   
3Cocoa powder [Skurikhin]95.0 91.03 86.48 14.67 13.93 
Total22.0 78.0 1015.23 791.88 163.55 127.57 
Losses 1.5%11.88 1.91 
Output22.0 78.0 1000.00 780.00 161.10 125.66 
Losses before baking/boiling, shrinkage 0.75004%78.0 7.61 5.94 1.23 0.96 
Losses after baking/boiling, shrinkage 0.75004%78.0 7.61 5.94 1.23 0.96 
Consolidated recipe, k=1.004481
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 976.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 478.68 409.27 480.82 411.10 
2Granulated sugar99.85243.93 243.56 245.02 244.66 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 174.07 128.81 174.85 129.39 
4Cocoa powder [Skurikhin]95.0 43.67 41.49 43.87 41.67 
5Margarine84.0 39.63 33.29 39.81 33.44 
6Sign up78.0 39.63 30.91 39.81 31.05 
7water—  35.08 —   35.24 —   
8Ammonium salt (E503(i))—  4.04 —   4.06 —   
9Baking soda (E500(ii))50.0 1.58 0.79 1.59 0.79 
10Vanillin—  0.19 —   0.19 —   
Total1060.50 888.12 1065.25 892.10 
Total phase loss 2.2%19.22 
Other losses 0.45%3.98 
General losses 2.6%23.19 
Output89.0 976.30 868.91 976.30 868.91 
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