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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 762.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Glaze syrup78.0 148.94 116.17 113.54 88.56 
Total13.9 86.1 1021.20 879.40 778.46 670.36 
Losses 0.5%4.40 3.35 
Output12.5 87.5 1000.00 875.00 667.01 
Losses before baking/boiling, shrinkage 0.25%86.1 2.55 2.20 1.95 1.68 
Baking/boiling 1.58%16.13 12.30 
Losses after baking/boiling, shrinkage 0.25%87.5 2.51 2.20 1.92 1.68 
List of recipes
Gingerbread
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 664.92 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85273.15 272.74 181.62 181.35 
3Condensed milk whey40.0 112.65 45.06 74.90 29.96 
4Invert syrup70.0 58.50 40.95 38.90 27.23 
5Wheat flour 1s (on the dust)85.5 42.25 36.12 28.09 24.02 
6Sign up
7Ammonium salt (E503(i))—  6.83 —   4.54 —   
8Baking soda (E500(ii))50.0 5.36 2.68 3.56 1.78 
9Essence—  2.27 —   1.51 —   
Total17.4 82.6 1077.74 890.13 716.61 591.87 
Losses 1.7%15.13 10.06 
Output12.5 87.5 1000.00 875.00 664.92 581.81 
Losses before baking/boiling, shrinkage 0.84989%82.6 9.16 7.57 6.09 5.03 
Baking/boiling 5.61%59.93 39.85 
Losses after baking/boiling, shrinkage 0.84989%87.5 8.65 7.57 5.75 5.03 
Glaze syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 113.54 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  315.13 —   35.78 —   
Total28.5 71.5 1108.20 791.88 125.82 89.91 
Losses 1.5%11.88 1.35 
Output22.0 78.0 1000.00 780.00 113.54 88.56 
Losses before baking/boiling, shrinkage 0.75014%71.5 8.31 5.94 0.94 0.67 
Baking/boiling 8.39%92.27 10.48 
Losses after baking/boiling, shrinkage 0.75014%78.0 7.62 5.94 0.86 0.67 
Invert syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 38.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  384.62 —   14.96 —   
3Lactic acid (E270)40.0 2.10 0.84 0.0820.033
4Baking soda (E500(ii))50.0 0.91 0.45 0.0350.018
Total35.6 64.4 1086.92 699.55 42.28 27.21 
Output30.0 70.0 1000.00 699.55 38.90 27.21 
Losses before baking/boiling, shrinkage -0.03249%64.4 -0.35 -0.23 -0.014-0.009
Baking/boiling 8.06%87.60 3.41 
Losses after baking/boiling, shrinkage -0.03249%70.0 -0.32 -0.23 -0.013-0.009
Consolidated recipe, k=1.004491
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 762.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 388.17 331.89 389.92 333.38 
2Granulated sugar99.85298.87 298.42 300.21 299.76 
3Condensed milk whey40.0 74.90 29.96 75.24 30.10 
4Water—  50.74 —   50.97 —   
5Margarine84.0 23.40 19.65 23.50 19.74 
6Sign up—  4.54 —   4.56 —   
7Baking soda (E500(ii))50.0 3.60 1.80 3.62 1.81 
8Essence—  1.51 —   1.52 —   
9Lactic acid (E270)40.0 0.0820.0330.0820.033
Total845.81 681.76 849.61 684.82 
Total phase loss 2.2%14.74 
Other losses 0.45%3.06 
General losses 2.6%17.81 
Output87.5 762.30 667.01 762.30 667.01 
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