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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 242.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit filling	64.4	234.08	150.75	56.84	36.60
3	Glaze syrup	78.0	39.37	30.71	9.56	7.46
4	No. P09 Blotting syrup	55.0	33.16	18.24	8.05	4.43
	Total	20.0 80.0	1009.90	808.04	245.20	196.19
	Losses 0.5%			4.04		0.98
	Output	19.6 80.4	1000.00	804.00		195.21
	Losses before baking/boiling, shrinkage 0.25%	80.0	2.52	2.02	0.61	0.49
	Baking/boiling 0.48%		4.86		1.18
	Losses after baking/boiling, shrinkage 0.25%	80.4	2.51	2.02	0.61	0.49

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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 170.76 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Artificial honey	78.0	374.88	292.41	64.01	49.93
3	Breadcrumbs	93.0	86.04	80.02	14.69	13.66
4	Margarine	84.0	74.99	62.99	12.81	10.76
5	Wheat flour 1s (on the dust)	85.5	47.94	40.99	8.19	7.00
6	Sign up
7	Burnt (raw) (in dough)	78.0	18.77	14.64	3.21	2.50
8	Melange	27.0	18.74	5.06	3.20	0.86
9	Dry perfume	100.0	3.73	3.73	0.64	0.64
10	Ammonium salt (E503(i))	—	1.80	—	0.31	—
11	Sign up
	Total	17.5 82.5	1075.51	887.17	183.65	151.49
	Losses 2.5%			22.17		3.79
	Output	13.5 86.5	1000.00	865.00	170.76	147.71
	Losses before baking/boiling, shrinkage 1.24945%	82.5	13.44	11.08	2.29	1.89
	Baking/boiling 4.64%		49.26		8.41
	Losses after baking/boiling, shrinkage 1.24945%	86.5	12.81	11.08	2.19	1.89

fruit filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 56.84 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Wine	—	114.48	—	6.51	—
3	Citric acid (E330)	91.2	2.19	2.00	0.12	0.11
	Total	40.5 59.5	1148.28	682.86	65.26	38.81
	Losses 5.7%			38.86		2.21
	Output	35.6 64.4	1000.00	644.00	56.84	36.60
	Losses before baking/boiling, shrinkage 2.84538%	59.5	32.67	19.43	1.86	1.10
	Baking/boiling 7.66%		85.44		4.86
	Losses after baking/boiling, shrinkage 2.84538%	64.4	30.17	19.43	1.71	1.10

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 9.56 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	3.01	—
	Total	28.5 71.5	1108.20	791.88	10.59	7.57
	Losses 1.5%			11.88		0.11
	Output	22.0 78.0	1000.00	780.00	9.56	7.46
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.079	0.057
	Baking/boiling 8.39%		92.27		0.88
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.073	0.057

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 8.05 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wine	—	285.40	—	2.30	—
3	water	—	274.06	—	2.21	—
4	Essence of rum	—	2.09	—	0.017	—
	Total	50.0 50.0	1125.92	563.52	9.07	4.54
	Losses 2.4%			13.52		0.11
	Output	45.0 55.0	1000.00	550.00	8.05	4.43
	Losses before baking/boiling, shrinkage 1.2%	50.0	13.51	6.76	0.11	0.054
	Baking/boiling 9.0%		100.12		0.81
	Losses after baking/boiling, shrinkage 1.2%	55.0	12.30	6.76	0.10	0.054

Consolidated recipe, k=1.005673
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 242.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	79.84	68.26	80.29	68.65
2	Artificial honey	78.0	64.01	49.93	64.38	50.21
3	Jam	66.0	58.63	38.70	58.96	38.92
4	Breadcrumbs	93.0	14.69	13.66	14.78	13.74
5	Margarine	84.0	12.81	10.76	12.88	10.82
6	Sign up	99.85	12.13	12.11	12.19	12.18
7	Wine	—	8.80	—	8.85	—
8	Water	—	5.22	—	5.25	—
9	Vegetable oil	100.0	4.80	4.80	4.83	4.83
10	Burnt (raw)	78.0	3.21	2.50	3.22	2.51
11	Sign up	27.0	3.20	0.86	3.22	0.87
12	Dry perfume	100.0	0.64	0.64	0.64	0.64
13	Ammonium salt (E503(i))	—	0.31	—	0.31	—
14	Baking soda (E500(ii))	50.0	0.15	0.075	0.15	0.076
15	Citric acid (E330)	91.2	0.12	0.11	0.13	0.11
16	Sign up	—	0.017	—	0.017	—
	Total		268.57	202.41	270.10	203.56
	Total phase loss 3.6%			7.20
	Other losses 0.56%					1.15
	General losses 4.1%					8.35
	Output	80.4	242.80	195.21	242.80	195.21

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Recipe on №54 Gingerbread Guess contained in handbooks:

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Consolidated recipe №54 Gingerbread Guess

Recipe on №54 Gingerbread Guess contained in handbooks:

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