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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed with filling and lots of honey → №53 Gingerbread Ufa → recipe number 1 → Consolidated recipe

Consolidated recipe: №53 Gingerbread Ufa

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 630.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Glaze syrup	78.0	85.62	66.78	53.99	42.11
	Total	15.1 84.9	1012.54	859.30	638.50	541.87
	Losses 0.5%			4.30		2.71
	Output	14.5 85.5	1000.00	855.00		539.16
	Losses before baking/boiling, shrinkage 0.25%	84.9	2.53	2.15	1.60	1.35
	Baking/boiling 0.74%		7.49		4.72
	Losses after baking/boiling, shrinkage 0.25%	85.5	2.51	2.15	1.58	1.35

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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 584.51 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Artificial honey	78.0	310.95	242.54	181.75	141.77
3	No. P10 Berry stuffing (from ground bird cherry)	70.0	170.51	119.36	99.67	69.77
4	Wheat flour 1s (on the dust)	85.5	57.49	49.15	33.60	28.73
5	Burnt (raw) (in dough)	78.0	32.10	25.04	18.76	14.64
6	Sign up
7	Margarine	84.0	15.05	12.64	8.80	7.39
8	Vegetable oil	100.0	13.04	13.04	7.62	7.62
9	Ammonium salt (E503(i))	—	5.73	—	3.35	—
10	Dry perfume	100.0	3.21	3.21	1.88	1.88
11	Sign up
	Total	20.5 79.5	1096.94	872.46	641.18	509.96
	Losses 2.0%			17.46		10.20
	Output	14.5 85.5	1000.00	855.00	584.51	499.76
	Losses before baking/boiling, shrinkage 1.00041%	79.5	10.97	8.73	6.41	5.10
	Baking/boiling 6.98%		75.76		44.28
	Losses after baking/boiling, shrinkage 1.00041%	85.5	10.21	8.73	5.97	5.10

No. P10 Berry stuffing (from ground bird cherry) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 99.67 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Ground bird cherry	90.0	200.00	180.00	19.93	17.94
3	water	—	11.43	—	1.14	—
	Total	30.0 70.0	1011.43	708.00	100.80	70.56
	Losses 1.1%			8.00		0.80
	Output	30.0 70.0	1000.00	700.00	99.67	69.77
	Losses before baking/boiling, shrinkage 0.565%	70.0	5.71	4.00	0.57	0.40
	Losses after baking/boiling, shrinkage 0.565%	70.0	5.71	4.00	0.57	0.40

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 53.99 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	17.01	—
	Total	28.5 71.5	1108.20	791.88	59.83	42.76
	Losses 1.5%			11.88		0.64
	Output	22.0 78.0	1000.00	780.00	53.99	42.11
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.45	0.32
	Baking/boiling 8.39%		92.27		4.98
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.41	0.32

Consolidated recipe, k=1.015716
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 630.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	308.51	263.78	313.36	267.92
2	Artificial honey	78.0	181.75	141.77	184.61	144.00
3	Jam	66.0	79.73	52.62	80.99	53.45
4	Granulated sugar	99.85	42.82	42.76	43.49	43.43
5	Ground bird cherry	90.0	19.93	17.94	20.25	18.22
6	Sign up	78.0	18.76	14.64	19.06	14.87
7	Water	—	18.15	—	18.44	—
8	Melange	27.0	9.96	2.69	10.12	2.73
9	Margarine	84.0	8.80	7.39	8.94	7.51
10	Vegetable oil	100.0	7.62	7.62	7.74	7.74
11	Sign up	—	3.35	—	3.40	—
12	Dry perfume	100.0	1.88	1.88	1.91	1.91
13	Baking soda (E500(ii))	50.0	0.88	0.44	0.89	0.45
	Total		702.15	553.51	713.18	562.21
	Total phase loss 2.6%			14.35
	Other losses 1.5%					8.70
	General losses 4.1%					23.05
	Output	85.5	630.60	539.16	630.60	539.16

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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Recipe on №53 Gingerbread Ufa contained in handbooks:

1986 Gingerbread recipes

Consolidated recipe: №53 Gingerbread Ufa

Recipe on №53 Gingerbread Ufa contained in handbooks:

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