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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 → Technological map

Technological map №54 Gingerbread Guess

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g				Raw material consumption for0.579 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Gingerbread	fruit filling	Glaze syrup	No. P09 Blotting syrup	in kind	in solids
Sign up	85.5	171.8	—	—	—	171.8	146.9
Artificial honey	78.0	153.5	—	—	—	153.5	119.7
Jam	66.0	—	140.6	—	—	140.6	92.8
Breadcrumbs	93.0	35.2	—	—	—	35.2	32.8
Margarine	84.0	30.7	—	—	—	30.7	25.8
Sign up	99.85	—	—	18.2	10.9	29.1	29.1
Wine	—	—	15.6	—	5.5	21.1	—
Wheat flour 1s (on the dust)	85.5	19.6	—	—	—	19.6	16.8
Water	—	—	—	7.2	5.3	12.5	—
Vegetable oil	100.0	11.5	—	—	—	11.5	11.5
Sign up	78.0	7.7	—	—	—	7.7	6.0
Melange	27.0	7.7	—	—	—	7.7	2.1
Dry perfume	100.0	1.5	—	—	—	1.5	1.5
Ammonium salt (E503(i))	—	0.74	—	—	—	0.74	—
Baking soda (E500(ii))	50.0	0.36	—	—	—	0.36	0.18
Sign up	91.2	—	0.3	—	—	0.3	0.27
Essence of rum	—	—	—	—	0.04	0.04	—
Total raw materials for semi-finished products		440.3	156.5	25.4	21.74	643.94	485.45
Output of convenience foods		409.5	136.3	22.9	19.3	—	—
The output of semi-finished products in the finished product		407.2	135.5	22.8	19.2	—	—
Output finished product	80.4						465.5
Humidity	19.6 ±2.0%	13.5%	35.6%	22.0%	45.0%	—	—

gramskilograms

List of recipes

Description of the technological process.

The technological process of production consists of the following stages:

Preparation of raw materials for production.
Preparation - No. P09 Blotting syrup
Preparation - Glaze syrup
Preparation - fruit filling
Preparation - Gingerbread
Preparation - №54 Gingerbread Guess
Packaging, labeling, storage and transportation.

Preparation of raw materials for production.

The preparation of raw materials for production should be carried out in accordance with the relevant section of the collection 'Technological instructions for the production of flour confectionery' (AgroNIITEIPP, M., 1992), SP 2.3.6.1079-01 'Sanitary and epidemiological requirements for catering organizations, manufacturing and the turnover capacity of food products and food raw materials in them 'and the current' Instructions for preventing the ingress of foreign objects into products at enterprises of the confectionery industry and in cooperatives'.