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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed with filling → №47 Apple gingerbread → recipe number 1 → Consolidated recipe

Consolidated recipe: №47 Apple gingerbread

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 721.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Glaze syrup	78.0	151.86	118.45	109.52	85.43
	Total	12.6 87.4	1023.79	894.47	738.36	645.09
	Losses 0.5%			4.47		3.23
	Output	11.0 89.0	1000.00	890.00		641.87
	Losses before baking/boiling, shrinkage 0.25%	87.4	2.56	2.24	1.85	1.61
	Baking/boiling 1.83%		18.72		13.50
	Losses after baking/boiling, shrinkage 0.25%	89.0	2.51	2.24	1.81	1.61

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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 628.84 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	No. P01 Fruit filling (from applesauce)	74.0	123.47	91.37	77.64	57.46
3	Granulated sugar	99.85	112.26	112.09	70.59	70.49
4	Artificial honey	78.0	101.03	78.80	63.53	49.55
5	Starch syrup	78.0	67.35	52.53	42.35	33.03
6	Sign up
7	Margarine	84.0	28.06	23.57	17.65	14.82
8	Vegetable oil	100.0	28.06	28.06	17.65	17.65
9	Melange	27.0	19.74	5.33	12.41	3.35
10	Ammonium salt (E503(i))	—	4.38	—	2.75	—
11	Sign up
12	Baking soda (E500(ii))	50.0	1.12	0.56	0.70	0.35
	Total	16.8 83.2	1091.34	908.17	686.28	571.09
	Losses 2.0%			18.17		11.43
	Output	11.0 89.0	1000.00	890.00	628.84	559.67
	Losses before baking/boiling, shrinkage 1.00046%	83.2	10.92	9.09	6.87	5.71
	Baking/boiling 6.5%		70.21		44.15
	Losses after baking/boiling, shrinkage 1.00046%	89.0	10.21	9.09	6.42	5.71

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 109.52 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	34.51	—
	Total	28.5 71.5	1108.20	791.88	121.37	86.73
	Losses 1.5%			11.88		1.30
	Output	22.0 78.0	1000.00	780.00	109.52	85.43
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.91	0.65
	Baking/boiling 8.39%		92.27		10.11
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.83	0.65

Consolidated recipe, k=1.005925
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 721.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	379.40	324.39	381.65	326.31
2	Granulated sugar	99.85	157.45	157.22	158.38	158.15
3	No. P01 Fruit filling (from applesauce)	74.0	77.64	57.46	78.10	57.80
4	Artificial honey	78.0	63.53	49.55	63.91	49.85
5	Starch syrup	78.0	42.35	33.03	42.60	33.23
6	Sign up	—	34.51	—	34.72	—
7	Margarine	84.0	17.65	14.82	17.75	14.91
8	Vegetable oil	100.0	17.65	17.65	17.75	17.75
9	Melange	27.0	12.41	3.35	12.49	3.37
10	Ammonium salt (E503(i))	—	2.75	—	2.77	—
11	Sign up	—	1.59	—	1.60	—
12	Baking soda (E500(ii))	50.0	0.70	0.35	0.71	0.35
	Total		807.65	657.82	812.43	661.72
	Total phase loss 2.4%			15.95
	Other losses 0.59%					3.90
	General losses 3.0%					19.85
	Output	89.0	721.20	641.87	721.20	641.87

No. P01 Fruit filling (from applesauce) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 78.1 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	492.71	49.27	38.48	3.85
	Total	36.1 63.9	1231.79	787.23	96.21	61.49
	Losses 6.0%			47.23		3.69
	Output	26.0 74.0	1000.00	740.00	78.10	57.80
	Losses before baking/boiling, shrinkage 3.0%	63.9	36.95	23.62	2.89	1.84
	Baking/boiling 13.64%		162.92		12.72
	Losses after baking/boiling, shrinkage 3.0%	74.0	31.91	23.62	2.49	1.84

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 721.2 kg finished product
			in kind	in solids
1	Sign up	85.5	381.65	326.31
2	Granulated sugar	99.85	216.11	215.78
3	Artificial honey	78.0	63.91	49.85
4	Starch syrup	78.0	42.60	33.23
5	Apple puree [GOST]	10.0	38.48	3.85
6	Sign up	—	34.72	—
7	Margarine	84.0	17.75	14.91
8	Vegetable oil	100.0	17.75	17.75
9	Melange	27.0	12.49	3.37
10	Ammonium salt (E503(i))	—	2.77	—
11	Sign up	—	1.60	—
12	Baking soda (E500(ii))	50.0	0.71	0.35
	Total		830.54	665.41
	General losses 3.5%			23.54
	Output	89.0	721.20	641.87

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange	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

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how to calculate the recipe for gingerbread

Recipe on №47 Apple gingerbread contained in handbooks:

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Consolidated recipe: №47 Apple gingerbread

Recipe on №47 Apple gingerbread contained in handbooks:

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