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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 35 Milk gingerbread near Moscow (zg) → recipe number 1 → Consolidated recipe

Consolidated recipe No. 35 Milk gingerbread near Moscow (zg)

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 560.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Glaze syrup78.0 143.08 111.60 80.22 62.58 
Total12.5 87.5 1022.71 894.47 573.43 501.53 
Losses 0.5%4.47 2.51 
Output11.0 89.0 1000.00 890.00 499.02 
Losses before baking/boiling, shrinkage 0.25%87.5 2.56 2.24 1.43 1.25 
Baking/boiling 1.73%17.64 9.89 
Losses after baking/boiling, shrinkage 0.25%89.0 2.51 2.24 1.41 1.25 
List of recipes
Gingerbread
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 493.21 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 278.51 206.10 137.36 101.65 
3Granulated sugar99.85150.36 150.13 74.16 74.05 
4Margarine84.0 44.44 37.33 21.92 18.41 
5Starch syrup78.0 44.44 34.66 21.92 17.10 
6Sign up
7Ammonium salt (E503(i))—  4.63 —   2.28 —   
8Baking soda (E500(ii))50.0 1.75 0.88 0.86 0.43 
9Vanillin—  0.21 —   0.10 —   
Total16.3 83.7 1081.40 905.39 533.36 446.54 
Losses 1.7%15.39 7.59 
Output11.0 89.0 1000.00 890.00 493.21 438.96 
Losses before baking/boiling, shrinkage 0.84969%83.7 9.19 7.69 4.53 3.79 
Baking/boiling 5.93%63.57 31.35 
Losses after baking/boiling, shrinkage 0.84969%89.0 8.64 7.69 4.26 3.79 
Glaze syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 80.22 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  315.13 —   25.28 —   
Total28.5 71.5 1108.20 791.88 88.91 63.53 
Losses 1.5%11.88 0.95 
Output22.0 78.0 1000.00 780.00 80.22 62.58 
Losses before baking/boiling, shrinkage 0.75014%71.5 8.31 5.94 0.67 0.48 
Baking/boiling 8.39%92.27 7.40 
Losses after baking/boiling, shrinkage 0.75014%78.0 7.62 5.94 0.61 0.48 
Consolidated recipe, k=1.004454
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 560.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 274.75 234.91 275.97 235.95 
2Granulated sugar99.85137.78 137.58 138.40 138.19 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 137.36 101.65 137.98 102.10 
4Water—  25.28 —   25.39 —   
5Margarine84.0 21.92 18.41 22.02 18.49 
6Sign up78.0 21.92 17.10 22.02 17.17 
7Ammonium salt (E503(i))—  2.28 —   2.29 —   
8Baking soda (E500(ii))50.0 0.86 0.43 0.87 0.43 
9Vanillin—  0.10 —   0.10 —   
Total622.26 510.07 625.03 512.34 
Total phase loss 2.2%11.05 
Other losses 0.44%2.27 
General losses 2.6%13.32 
Output89.0 560.70 499.02 560.70 499.02 
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