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 → No. 33 Nut gingerbread (glazed custard) → recipe number 1 → Consolidated recipe

Consolidated recipe No. 33 Nut 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 820.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Glaze syrup	78.0	139.40	108.73	114.34	89.18
3	Roasted kernels	97.5	43.02	41.94	35.28	34.40
	Total	13.8 86.2	1014.25	874.37	831.89	717.16
	Losses 0.5%			4.37		3.59
	Output	13.0 87.0	1000.00	870.00		713.57
	Losses before baking/boiling, shrinkage 0.25%	86.2	2.54	2.19	2.08	1.79
	Baking/boiling 0.91%		9.21		7.55
	Losses after baking/boiling, shrinkage 0.25%	87.0	2.51	2.19	2.06	1.79

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 682.27 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	211.62	211.30	144.38	144.17
3	Artificial honey	78.0	100.64	78.50	68.66	53.56
4	Margarine	84.0	70.45	59.18	48.07	40.38
5	Starch syrup	78.0	69.67	54.34	47.53	37.08
6	Sign up
7	Wheat flour 1s (on the dust)	85.5	37.06	31.69	25.28	21.62
8	Raw egg yolk	46.0	13.11	6.03	8.94	4.11
9	Vanilla essence	—	1.70	—	1.16	—
10	Ammonium salt (E503(i))	—	1.56	—	1.06	—
11	Sign up
	Total	13.2 86.8	1020.06	885.05	695.96	603.84
	Losses 1.7%			15.05		10.27
	Output	13.0 87.0	1000.00	870.00	682.27	593.58
	Losses before baking/boiling, shrinkage 0.85031%	86.8	8.67	7.53	5.92	5.13
	Baking/boiling 0.27%		2.74		1.87
	Losses after baking/boiling, shrinkage 0.85031%	87.0	8.65	7.53	5.90	5.13

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 114.34 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	36.03	—
	Total	28.5 71.5	1108.20	791.88	126.71	90.54
	Losses 1.5%			11.88		1.36
	Output	22.0 78.0	1000.00	780.00	114.34	89.18
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.95	0.68
	Baking/boiling 8.39%		92.27		10.55
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.87	0.68

Consolidated recipe, k=1.005262
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 820.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	347.70	297.28	349.53	298.85
2	Granulated sugar	99.85	235.06	234.71	236.29	235.94
3	Artificial honey	78.0	68.66	53.56	69.03	53.84
4	Roasted kernels	97.5	62.76	61.19	63.09	61.51
5	Margarine	84.0	48.07	40.38	48.32	40.59
6	Sign up	78.0	47.53	37.08	47.78	37.27
7	Water	—	36.03	—	36.22	—
8	Raw egg yolk	46.0	8.94	4.11	8.99	4.14
9	Vanilla essence	—	1.16	—	1.17	—
10	Ammonium salt (E503(i))	—	1.06	—	1.07	—
11	Sign up	50.0	0.97	0.48	0.97	0.49
	Total		857.95	728.79	862.46	732.62
	Total phase loss 2.1%			15.21
	Other losses 0.52%					3.83
	General losses 2.6%					19.05
	Output	87.0	820.20	713.57	820.20	713.57

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 No. 33 Nut gingerbread (glazed custard) contained in handbooks:

1986 Gingerbread recipes

Consolidated recipe No. 33 Nut gingerbread (glazed custard)

Recipe on No. 33 Nut gingerbread (glazed custard) contained in handbooks:

calculations, forms, documents: