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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed with filling and lots of honey → №54 Gingerbread Guess → recipe number 1 → Consolidated recipe

Consolidated recipe: №54 Gingerbread Guess

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 57.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit filling	64.4	234.08	150.75	13.44	8.65
3	Glaze syrup	78.0	39.37	30.71	2.26	1.76
4	No. P09 Blotting syrup	55.0	33.16	18.24	1.90	1.05
	Total	20.0 80.0	1009.90	808.04	57.97	46.38
	Losses 0.5%			4.04		0.23
	Output	19.6 80.4	1000.00	804.00		46.15
	Losses before baking/boiling, shrinkage 0.25%	80.0	2.52	2.02	0.14	0.12
	Baking/boiling 0.48%		4.86		0.28
	Losses after baking/boiling, shrinkage 0.25%	80.4	2.51	2.02	0.14	0.12

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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 40.37 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Artificial honey	78.0	374.88	292.41	15.13	11.80
3	Breadcrumbs	93.0	86.04	80.02	3.47	3.23
4	Margarine	84.0	74.99	62.99	3.03	2.54
5	Wheat flour 1s (on the dust)	85.5	47.94	40.99	1.94	1.65
6	Sign up
7	Burnt (raw) (in dough)	78.0	18.77	14.64	0.76	0.59
8	Melange	27.0	18.74	5.06	0.76	0.20
9	Dry perfume	100.0	3.73	3.73	0.15	0.15
10	Ammonium salt (E503(i))	—	1.80	—	0.073	—
11	Sign up
	Total	17.5 82.5	1075.51	887.17	43.42	35.81
	Losses 2.5%			22.17		0.89
	Output	13.5 86.5	1000.00	865.00	40.37	34.92
	Losses before baking/boiling, shrinkage 1.24945%	82.5	13.44	11.08	0.54	0.45
	Baking/boiling 4.64%		49.26		1.99
	Losses after baking/boiling, shrinkage 1.24945%	86.5	12.81	11.08	0.52	0.45

fruit filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 13.44 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Wine	—	114.48	—	1.54	—
3	Citric acid (E330)	91.2	2.19	2.00	0.029	0.027
	Total	40.5 59.5	1148.28	682.86	15.43	9.18
	Losses 5.7%			38.86		0.52
	Output	35.6 64.4	1000.00	644.00	13.44	8.65
	Losses before baking/boiling, shrinkage 2.84538%	59.5	32.67	19.43	0.44	0.26
	Baking/boiling 7.66%		85.44		1.15
	Losses after baking/boiling, shrinkage 2.84538%	64.4	30.17	19.43	0.41	0.26

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 2.26 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	0.71	—
	Total	28.5 71.5	1108.20	791.88	2.50	1.79
	Losses 1.5%			11.88		0.027
	Output	22.0 78.0	1000.00	780.00	2.26	1.76
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.019	0.013
	Baking/boiling 8.39%		92.27		0.21
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.017	0.013

No. P09 Blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wine	—	285.40	—	0.54	—
3	water	—	274.06	—	0.52	—
4	Essence of rum	—	2.09	—	0.004	—
	Total	50.0 50.0	1125.92	563.52	2.14	1.07
	Losses 2.4%			13.52		0.026
	Output	45.0 55.0	1000.00	550.00	1.90	1.05
	Losses before baking/boiling, shrinkage 1.2%	50.0	13.51	6.76	0.026	0.013
	Baking/boiling 9.0%		100.12		0.19
	Losses after baking/boiling, shrinkage 1.2%	55.0	12.30	6.76	0.023	0.013

Consolidated recipe, k=1.005673
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 57.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	18.87	16.14	18.98	16.23
2	Artificial honey	78.0	15.13	11.80	15.22	11.87
3	Jam	66.0	13.86	9.15	13.94	9.20
4	Breadcrumbs	93.0	3.47	3.23	3.49	3.25
5	Margarine	84.0	3.03	2.54	3.04	2.56
6	Sign up	99.85	2.87	2.86	2.88	2.88
7	Wine	—	2.08	—	2.09	—
8	Water	—	1.23	—	1.24	—
9	Vegetable oil	100.0	1.14	1.14	1.14	1.14
10	Burnt (raw)	78.0	0.76	0.59	0.76	0.59
11	Sign up	27.0	0.76	0.20	0.76	0.21
12	Dry perfume	100.0	0.15	0.15	0.15	0.15
13	Ammonium salt (E503(i))	—	0.073	—	0.073	—
14	Baking soda (E500(ii))	50.0	0.036	0.018	0.036	0.018
15	Citric acid (E330)	91.2	0.029	0.027	0.030	0.027
16	Sign up	—	0.004	—	0.004	—
	Total		63.49	47.85	63.85	48.12
	Total phase loss 3.6%			1.70
	Other losses 0.56%					0.27
	General losses 4.1%					1.97
	Output	80.4	57.40	46.15	57.40	46.15

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

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Recipe on №54 Gingerbread Guess contained in handbooks:

1986 Gingerbread recipes

Consolidated recipe: №54 Gingerbread Guess

Recipe on №54 Gingerbread Guess contained in handbooks:

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