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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №25 Kargatskie gingerbread (glazed custard) → recipe number 1 → Consolidated recipe

Consolidated recipe: №25 Kargatskie 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 350.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Glaze syrup78.0 155.13 121.00 54.33 42.37 
Total13.5 86.5 1022.65 884.42 358.13 309.72 
Losses 0.5%4.42 1.55 
Output12.0 88.0 1000.00 880.00 308.18 
Losses before baking/boiling, shrinkage 0.25%86.5 2.56 2.21 0.90 0.77 
Baking/boiling 1.72%17.58 6.16 
Losses after baking/boiling, shrinkage 0.25%88.0 2.51 2.21 0.88 0.77 
List of recipes
Gingerbread
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 303.81 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Buttermilk6.0 171.83 10.31 52.20 3.13 
3Granulated sugar99.85152.22 151.99 46.25 46.18 
4Starch syrup78.0 110.49 86.18 33.57 26.18 
5Vegetable oil100.0 58.96 58.96 17.91 17.91 
6Sign up
7Melange27.0 28.41 7.67 8.63 2.33 
8Ammonium salt (E503(i))—  5.72 —   1.74 —   
9Essence—  2.07 —   0.63 —   
10Baking soda (E500(ii))50.0 1.50 0.75 0.46 0.23 
Total25.9 74.1 1208.81 895.22 367.24 271.97 
Losses 1.7%15.22 4.62 
Output12.0 88.0 1000.00 880.00 303.81 267.35 
Losses before baking/boiling, shrinkage 0.85012%74.1 10.28 7.61 3.12 2.31 
Baking/boiling 15.84%189.89 57.69 
Losses after baking/boiling, shrinkage 0.85012%88.0 8.65 7.61 2.63 2.31 
Glaze syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 54.33 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  315.13 —   17.12 —   
Total28.5 71.5 1108.20 791.88 60.20 43.02 
Losses 1.5%11.88 0.65 
Output22.0 78.0 1000.00 780.00 54.33 42.37 
Losses before baking/boiling, shrinkage 0.75014%71.5 8.31 5.94 0.45 0.32 
Baking/boiling 8.39%92.27 5.01 
Losses after baking/boiling, shrinkage 0.75014%78.0 7.62 5.94 0.41 0.32 
Consolidated recipe, k=1.004471
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 350.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 205.86 176.01 206.78 176.80 
2Granulated sugar99.8589.33 89.20 89.73 89.60 
3Buttermilk6.0 52.20 3.13 52.44 3.15 
4Starch syrup78.0 33.57 26.18 33.72 26.30 
5Vegetable oil100.0 17.91 17.91 17.99 17.99 
6Sign up—  17.12 —   17.20 —   
7Melange27.0 8.63 2.33 8.67 2.34 
8Ammonium salt (E503(i))—  1.74 —   1.75 —   
9Essence—  0.63 —   0.63 —   
10Baking soda (E500(ii))50.0 0.46 0.23 0.46 0.23 
Total427.45 314.99 429.36 316.40 
Total phase loss 2.2%6.82 
Other losses 0.45%1.41 
General losses 2.6%8.23 
Output88.0 350.20 308.18 350.20 308.18 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yesmelangeno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
how to calculate the recipe for the cake
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