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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 31.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Glaze syrup	78.0	155.13	121.00	4.93	3.85
	Total	13.5 86.5	1022.65	884.42	32.52	28.12
	Losses 0.5%			4.42		0.14
	Output	12.0 88.0	1000.00	880.00		27.98
	Losses before baking/boiling, shrinkage 0.25%	86.5	2.56	2.21	0.081	0.070
	Baking/boiling 1.72%		17.58		0.56
	Losses after baking/boiling, shrinkage 0.25%	88.0	2.51	2.21	0.080	0.070

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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 27.59 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Buttermilk	6.0	171.83	10.31	4.74	0.28
3	Granulated sugar	99.85	152.22	151.99	4.20	4.19
4	Starch syrup	78.0	110.49	86.18	3.05	2.38
5	Vegetable oil	100.0	58.96	58.96	1.63	1.63
6	Sign up
7	Melange	27.0	28.41	7.67	0.78	0.21
8	Ammonium salt (E503(i))	—	5.72	—	0.16	—
9	Essence	—	2.07	—	0.057	—
10	Baking soda (E500(ii))	50.0	1.50	0.75	0.041	0.021
	Total	25.9 74.1	1208.81	895.22	33.35	24.70
	Losses 1.7%			15.22		0.42
	Output	12.0 88.0	1000.00	880.00	27.59	24.28
	Losses before baking/boiling, shrinkage 0.85012%	74.1	10.28	7.61	0.28	0.21
	Baking/boiling 15.84%		189.89		5.24
	Losses after baking/boiling, shrinkage 0.85012%	88.0	8.65	7.61	0.24	0.21

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 4.93 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	1.55	—
	Total	28.5 71.5	1108.20	791.88	5.47	3.91
	Losses 1.5%			11.88		0.059
	Output	22.0 78.0	1000.00	780.00	4.93	3.85
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.041	0.029
	Baking/boiling 8.39%		92.27		0.46
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.038	0.029

Consolidated recipe, k=1.004471
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 31.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	18.69	15.98	18.78	16.05
2	Granulated sugar	99.85	8.11	8.10	8.15	8.14
3	Buttermilk	6.0	4.74	0.28	4.76	0.29
4	Starch syrup	78.0	3.05	2.38	3.06	2.39
5	Vegetable oil	100.0	1.63	1.63	1.63	1.63
6	Sign up	—	1.55	—	1.56	—
7	Melange	27.0	0.78	0.21	0.79	0.21
8	Ammonium salt (E503(i))	—	0.16	—	0.16	—
9	Essence	—	0.057	—	0.057	—
10	Baking soda (E500(ii))	50.0	0.041	0.021	0.042	0.021
	Total		38.81	28.60	38.99	28.73
	Total phase loss 2.2%			0.62
	Other losses 0.45%					0.13
	General losses 2.6%					0.75
	Output	88.0	31.80	27.98	31.80	27.98

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Recipe on №25 Kargatskie gingerbread (glazed custard) contained in handbooks:

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Consolidated recipe №25 Kargatskie gingerbread (glazed custard)

Recipe on №25 Kargatskie gingerbread (glazed custard) contained in handbooks:

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