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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed with lots of honey → №52 Gingerbread Youth → recipe number 1 → Consolidated recipe

Consolidated recipe №52 Gingerbread Youth

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 20.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Glaze syrup	78.0	145.86	113.77	2.95	2.30
	Total	13.9 86.1	1020.86	879.40	20.62	17.76
	Losses 0.5%			4.40		0.089
	Output	12.5 87.5	1000.00	875.00		17.68
	Losses before baking/boiling, shrinkage 0.25%	86.1	2.55	2.20	0.052	0.044
	Baking/boiling 1.55%		15.80		0.32
	Losses after baking/boiling, shrinkage 0.25%	87.5	2.51	2.20	0.051	0.044

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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 17.68 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Artificial honey	78.0	248.15	193.56	4.39	3.42
3	Granulated sugar	99.85	166.17	165.92	2.94	2.93
4	Margarine	84.0	61.63	51.77	1.09	0.92
5	Melange	27.0	18.70	5.05	0.33	0.089
6	Sign up
7	Ammonium salt (E503(i))	—	5.37	—	0.095	—
8	Dry perfume	100.0	3.03	3.03	0.054	0.054
9	Baking soda (E500(ii))	50.0	1.54	0.77	0.027	0.014
	Total	15.6 84.4	1063.62	897.41	18.80	15.86
	Losses 2.5%			22.41		0.40
	Output	12.5 87.5	1000.00	875.00	17.68	15.47
	Losses before baking/boiling, shrinkage 1.24845%	84.4	13.28	11.20	0.23	0.20
	Baking/boiling 3.57%		37.54		0.66
	Losses after baking/boiling, shrinkage 1.24845%	87.5	12.80	11.20	0.23	0.20

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 2.95 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	0.93	—
	Total	28.5 71.5	1108.20	791.88	3.27	2.33
	Losses 1.5%			11.88		0.035
	Output	22.0 78.0	1000.00	780.00	2.95	2.30
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.024	0.018
	Baking/boiling 8.39%		92.27		0.27
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.022	0.018

Consolidated recipe, k=1.012959
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 20.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	9.73	8.32	9.85	8.42
2	Granulated sugar	99.85	5.27	5.27	5.34	5.33
3	Artificial honey	78.0	4.39	3.42	4.44	3.47
4	Margarine	84.0	1.09	0.92	1.10	0.93
5	Water	—	0.93	—	0.94	—
6	Sign up	27.0	0.33	0.089	0.33	0.090
7	Burnt (raw)	78.0	0.16	0.12	0.16	0.12
8	Ammonium salt (E503(i))	—	0.095	—	0.10	—
9	Dry perfume	100.0	0.054	0.054	0.054	0.054
10	Baking soda (E500(ii))	50.0	0.027	0.014	0.028	0.014
	Total		22.06	18.19	22.35	18.43
	Total phase loss 2.9%			0.52
	Other losses 1.3%					0.24
	General losses 4.1%					0.76
	Output	87.5	20.20	17.68	20.20	17.68

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Recipe on №52 Gingerbread Youth contained in handbooks:

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Consolidated recipe №52 Gingerbread Youth

Recipe on №52 Gingerbread Youth contained in handbooks:

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