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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №42 Gingerbread Cherepovets → recipe number 1 → Consolidated recipe

Consolidated recipe: №42 Gingerbread Cherepovets

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 482.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Glaze syrup	78.0	148.94	116.17	71.88	56.06
	Total	13.9 86.1	1021.20	879.40	492.83	424.40
	Losses 0.5%			4.40		2.12
	Output	12.5 87.5	1000.00	875.00		422.28
	Losses before baking/boiling, shrinkage 0.25%	86.1	2.55	2.20	1.23	1.06
	Baking/boiling 1.58%		16.13		7.78
	Losses after baking/boiling, shrinkage 0.25%	87.5	2.51	2.20	1.21	1.06

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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 420.95 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	273.15	272.74	114.98	114.81
3	Condensed milk whey	40.0	112.65	45.06	47.42	18.97
4	Invert syrup	70.0	58.50	40.95	24.63	17.24
5	Wheat flour 1s (on the dust)	85.5	42.25	36.12	17.79	15.21
6	Sign up
7	Ammonium salt (E503(i))	—	6.83	—	2.88	—
8	Baking soda (E500(ii))	50.0	5.36	2.68	2.26	1.13
9	Essence	—	2.27	—	0.96	—
	Total	17.4 82.6	1077.74	890.13	453.68	374.70
	Losses 1.7%			15.13		6.37
	Output	12.5 87.5	1000.00	875.00	420.95	368.33
	Losses before baking/boiling, shrinkage 0.84989%	82.6	9.16	7.57	3.86	3.18
	Baking/boiling 5.61%		59.93		25.23
	Losses after baking/boiling, shrinkage 0.84989%	87.5	8.65	7.57	3.64	3.18

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 71.88 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	22.65	—
	Total	28.5 71.5	1108.20	791.88	79.66	56.92
	Losses 1.5%			11.88		0.85
	Output	22.0 78.0	1000.00	780.00	71.88	56.06
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.60	0.43
	Baking/boiling 8.39%		92.27		6.63
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.55	0.43

Invert syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 24.63 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	384.62	—	9.47	—
3	Lactic acid (E270)	40.0	2.10	0.84	0.052	0.021
4	Baking soda (E500(ii))	50.0	0.91	0.45	0.022	0.011
	Total	35.6 64.4	1086.92	699.55	26.77	17.23
	Output	30.0 70.0	1000.00	699.55	24.63	17.23
	Losses before baking/boiling, shrinkage -0.03249%	64.4	-0.35	-0.23	-0.009	-0.006
	Baking/boiling 8.06%		87.60		2.16
	Losses after baking/boiling, shrinkage -0.03249%	70.0	-0.32	-0.23	-0.008	-0.006

Consolidated recipe, k=1.004491
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 482.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	245.75	210.11	246.85	211.06
2	Granulated sugar	99.85	189.21	188.92	190.06	189.77
3	Condensed milk whey	40.0	47.42	18.97	47.63	19.05
4	Water	—	32.12	—	32.27	—
5	Margarine	84.0	14.81	12.44	14.88	12.50
6	Sign up	—	2.88	—	2.89	—
7	Baking soda (E500(ii))	50.0	2.28	1.14	2.29	1.14
8	Essence	—	0.96	—	0.96	—
9	Lactic acid (E270)	40.0	0.052	0.021	0.052	0.021
	Total		535.47	431.61	537.88	433.55
	Total phase loss 2.2%			9.33
	Other losses 0.45%					1.94
	General losses 2.6%					11.27
	Output	87.5	482.60	422.28	482.60	422.28

Allergens
Allergens	used as an ingredient	unintentional presence (cross-contact)
Cereals containing gluten.	no data	no data
Crustaceans and products thereof.	no data	no data
Eggs and products thereof.	no data	no data
Fish and products thereof.	no data	no data
Peanuts and products thereof.	no data	no data
Soybeans and products thereof.	no data	no data
Milk and products thereof (including lactose).	no data	no data
Nut sand products thereof.	no data	no data
Celery and products thereof.	no data	no data
Mustard and products thereof.	no data	no data
Sesame seeds and products thereof.	no data	no data
Sulphur dioxide and sulphites.	no data	no data
Lupin and products thereof.	no data	no data
Molluscs and products thereof.	no data	no data
Aspartame and aspartame-acesulfame salt.	no data	no data

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Recipe on №42 Gingerbread Cherepovets contained in handbooks:

1986 Gingerbread recipes

Consolidated recipe: №42 Gingerbread Cherepovets

Recipe on №42 Gingerbread Cherepovets contained in handbooks:

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