To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №29 Gingerbread Cosmos (glazed custard) → recipe number 1 → Consolidated recipe

Consolidated recipe №29 Gingerbread Cosmos (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 110 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Glaze syrup	78.0	91.68	71.51	10.08	7.87
	Total	11.5 88.5	1016.81	899.50	111.85	98.94
	Losses 0.5%			4.50		0.49
	Output	10.5 89.5	1000.00	895.00		98.45
	Losses before baking/boiling, shrinkage 0.25%	88.5	2.54	2.25	0.28	0.25
	Baking/boiling 1.16%		11.75		1.29
	Losses after baking/boiling, shrinkage 0.25%	89.5	2.51	2.25	0.28	0.25

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Gingerbread
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 101.76 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	166.53	166.28	16.95	16.92
3	Candied fruit	70.0	99.91	69.94	10.17	7.12
4	Natural honey	78.0	88.82	69.28	9.04	7.05
5	Margarine	84.0	83.27	69.95	8.47	7.12
6	Sign up
7	Wheat flour 1s (on the dust)	85.5	41.64	35.60	4.24	3.62
8	Ammonium salt (E503(i))	—	6.57	—	0.67	—
9	Lemon essence	—	1.68	—	0.17	—
10	Baking soda (E500(ii))	50.0	1.66	0.83	0.17	0.084
	Total	17.5 82.5	1089.57	898.48	110.88	91.43
	Losses 0.39%			3.48		0.35
	Output	10.5 89.5	1000.00	895.00	101.76	91.08
	Losses before baking/boiling, shrinkage 0.19384%	82.5	2.11	1.74	0.21	0.18
	Baking/boiling 7.86%		85.51		8.70
	Losses after baking/boiling, shrinkage 0.19384%	89.5	1.95	1.74	0.20	0.18

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.08 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	3.18	—
	Total	28.5 71.5	1108.20	791.88	11.18	7.99
	Losses 1.5%			11.88		0.12
	Output	22.0 78.0	1000.00	780.00	10.08	7.87
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.084	0.060
	Baking/boiling 8.39%		92.27		0.93
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.077	0.060

Consolidated recipe, k=1.016687
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 110 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	60.73	51.92	61.74	52.79
2	Granulated sugar	99.85	24.94	24.91	25.36	25.32
3	Candied fruit	70.0	10.17	7.12	10.34	7.24
4	Natural honey	78.0	9.04	7.05	9.19	7.17
5	Margarine	84.0	8.47	7.12	8.62	7.24
6	Sign up	27.0	4.52	1.22	4.59	1.24
7	Water	—	3.18	—	3.23	—
8	Ammonium salt (E503(i))	—	0.67	—	0.68	—
9	Lemon essence	—	0.17	—	0.17	—
10	Baking soda (E500(ii))	50.0	0.17	0.084	0.17	0.086
	Total		122.05	99.42	124.09	101.08
	Total phase loss 1.0%			0.97
	Other losses 1.6%					1.66
	General losses 2.6%					2.63
	Output	89.5	110.00	98.45	110.00	98.45

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Call me back, I want to calculate my recipe.

Recipe on №29 Gingerbread Cosmos (glazed custard) contained in handbooks:

1986 Gingerbread recipes

Consolidated recipe №29 Gingerbread Cosmos (glazed custard)

Recipe on №29 Gingerbread Cosmos (glazed custard) contained in handbooks:

calculations, forms, documents: