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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №39 Gingerbread Fantasy → recipe number 1 → Consolidated recipe

Consolidated recipe: №39 Gingerbread Fantasy

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 869.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Glaze syrup78.0 155.13 121.00 134.82 105.16 
Total13.5 86.5 1022.65 884.42 888.79 768.65 
Losses 0.5%4.42 3.84 
Output12.0 88.0 1000.00 880.00 764.81 
Losses before baking/boiling, shrinkage 0.25%86.5 2.56 2.21 2.22 1.92 
Baking/boiling 1.72%17.58 15.28 
Losses after baking/boiling, shrinkage 0.25%88.0 2.51 2.21 2.18 1.92 
List of recipes
Gingerbread
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 753.96 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85149.23 149.01 112.51 112.35 
3Starch syrup78.0 118.05 92.08 89.01 69.42 
4Whey [sweet USDA]6.9 117.27 8.09 88.42 6.10 
5Margarine84.0 82.51 69.31 62.21 52.26 
6Sign up
7Melange27.0 22.81 6.16 17.20 4.64 
8Ammonium salt (E503(i))—  5.80 —   4.37 —   
9Lemon essence—  2.10 —   1.58 —   
10Baking soda (E500(ii))50.0 1.16 0.58 0.87 0.44 
Total23.2 76.8 1166.00 895.57 879.12 675.23 
Losses 1.7%15.57 11.74 
Output12.0 88.0 1000.00 880.00 753.96 663.49 
Losses before baking/boiling, shrinkage 0.86921%76.8 10.13 7.78 7.64 5.87 
Baking/boiling 12.72%147.02 110.85 
Losses after baking/boiling, shrinkage 0.86921%88.0 8.85 7.78 6.67 5.87 
Glaze syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 134.82 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  315.13 —   42.49 —   
Total28.5 71.5 1108.20 791.88 149.41 106.76 
Losses 1.5%11.88 1.60 
Output22.0 78.0 1000.00 780.00 134.82 105.16 
Losses before baking/boiling, shrinkage 0.75014%71.5 8.31 5.94 1.12 0.80 
Baking/boiling 8.39%92.27 12.44 
Losses after baking/boiling, shrinkage 0.75014%78.0 7.62 5.94 1.03 0.80 
Consolidated recipe, k=1.004134
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 869.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 502.95 430.02 505.03 431.80 
2Granulated sugar99.85219.44 219.11 220.35 220.02 
3Starch syrup78.0 89.01 69.42 89.37 69.71 
4Whey [sweet USDA]6.9 88.42 6.10 88.78 6.13 
5Margarine84.0 62.21 52.26 62.47 52.47 
6Sign up—  42.49 —   42.66 —   
7Melange27.0 17.20 4.64 17.27 4.66 
8Ammonium salt (E503(i))—  4.37 —   4.39 —   
9Lemon essence—  1.58 —   1.59 —   
10Baking soda (E500(ii))50.0 0.87 0.44 0.88 0.44 
Total1028.53 781.99 1032.79 785.22 
Total phase loss 2.2%17.18 
Other losses 0.41%3.23 
General losses 2.6%20.42 
Output88.0 869.10 764.81 869.10 764.81 
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).Yeswheyno 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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Recipe on №39 Gingerbread Fantasy contained in handbooks:

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