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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed → №59 Almond Gingerbread → recipe number 1 → Consolidated recipe

Consolidated recipe: №59 Almond Gingerbread

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 82.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Glaze syrup	78.0	126.95	99.02	10.45	8.15
	Total	14.1 85.9	1018.16	874.37	83.79	71.96
	Losses 0.5%			4.37		0.36
	Output	13.0 87.0	1000.00	870.00		71.60
	Losses before baking/boiling, shrinkage 0.25%	85.9	2.55	2.19	0.21	0.18
	Baking/boiling 1.29%		13.10		1.08
	Losses after baking/boiling, shrinkage 0.25%	87.0	2.51	2.19	0.21	0.18

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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 73.35 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	133.87	104.42	9.82	7.66
3	Artificial honey	78.0	96.90	75.58	7.11	5.54
4	Fresh whole milk the weight ratio of fat 3.2%	12.0	93.04	11.16	6.82	0.82
5	Granulated sugar	99.85	87.78	87.65	6.44	6.43
6	Sign up
7	Flour, premium (on the dust)	85.5	45.70	39.07	3.35	2.87
8	Margarine	84.0	33.52	28.16	2.46	2.07
9	Vegetable oil	100.0	22.85	22.85	1.68	1.68
10	Ammonium salt (E503(i))	—	4.50	—	0.33	—
11	Sign up
12	Baking soda (E500(ii))	50.0	1.24	0.62	0.091	0.045
	Total	23.8 76.2	1162.46	885.52	85.26	64.95
	Losses 1.8%			15.52		1.14
	Output	13.0 87.0	1000.00	870.00	73.35	63.81
	Losses before baking/boiling, shrinkage 0.8761%	76.2	10.18	7.76	0.75	0.57
	Baking/boiling 12.44%		143.36		10.51
	Losses after baking/boiling, shrinkage 0.8761%	87.0	8.92	7.76	0.65	0.57

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.45 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	3.29	—
	Total	28.5 71.5	1108.20	791.88	11.58	8.27
	Losses 1.5%			11.88		0.12
	Output	22.0 78.0	1000.00	780.00	10.45	8.15
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.087	0.062
	Baking/boiling 8.39%		92.27		0.96
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.080	0.062

Consolidated recipe, k=1.003952
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 82.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	46.33	39.61	46.51	39.77
2	Granulated sugar	99.85	14.72	14.70	14.78	14.76
3	Starch syrup	78.0	9.82	7.66	9.86	7.69
4	Artificial honey	78.0	7.11	5.54	7.14	5.57
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	6.82	0.82	6.85	0.82
6	Sign up	27.0	4.08	1.10	4.09	1.11
7	Water	—	3.29	—	3.31	—
8	Margarine	84.0	2.46	2.07	2.47	2.07
9	Vegetable oil	100.0	1.68	1.68	1.68	1.68
10	Ammonium salt (E503(i))	—	0.33	—	0.33	—
11	Sign up	—	0.11	—	0.11	—
12	Baking soda (E500(ii))	50.0	0.091	0.045	0.091	0.046
	Total		96.84	73.22	97.22	73.51
	Total phase loss 2.2%			1.62
	Other losses 0.39%					0.29
	General losses 2.6%					1.91
	Output	87.0	82.30	71.60	82.30	71.60

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	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).	Yes	fresh whole milk the weight ratio of fat 3.2%	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 №59 Almond Gingerbread contained in handbooks:

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Consolidated recipe: №59 Almond Gingerbread

Recipe on №59 Almond Gingerbread contained in handbooks:

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