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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 456.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Glaze syrup	78.0	126.95	99.02	57.93	45.18
	Total	14.1 85.9	1018.16	874.37	464.59	398.98
	Losses 0.5%			4.37		1.99
	Output	13.0 87.0	1000.00	870.00		396.98
	Losses before baking/boiling, shrinkage 0.25%	85.9	2.55	2.19	1.16	1.00
	Baking/boiling 1.29%		13.10		5.98
	Losses after baking/boiling, shrinkage 0.25%	87.0	2.51	2.19	1.15	1.00

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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 406.66 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	133.87	104.42	54.44	42.46
3	Artificial honey	78.0	96.90	75.58	39.41	30.74
4	Fresh whole milk the weight ratio of fat 3.2%	12.0	93.04	11.16	37.84	4.54
5	Granulated sugar	99.85	87.78	87.65	35.70	35.64
6	Sign up
7	Flour, premium (on the dust)	85.5	45.70	39.07	18.58	15.89
8	Margarine	84.0	33.52	28.16	13.63	11.45
9	Vegetable oil	100.0	22.85	22.85	9.29	9.29
10	Ammonium salt (E503(i))	—	4.50	—	1.83	—
11	Sign up
12	Baking soda (E500(ii))	50.0	1.24	0.62	0.50	0.25
	Total	23.8 76.2	1162.46	885.52	472.72	360.10
	Losses 1.8%			15.52		6.31
	Output	13.0 87.0	1000.00	870.00	406.66	353.79
	Losses before baking/boiling, shrinkage 0.8761%	76.2	10.18	7.76	4.14	3.15
	Baking/boiling 12.44%		143.36		58.30
	Losses after baking/boiling, shrinkage 0.8761%	87.0	8.92	7.76	3.63	3.15

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 57.93 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	18.25	—
	Total	28.5 71.5	1108.20	791.88	64.19	45.87
	Losses 1.5%			11.88		0.69
	Output	22.0 78.0	1000.00	780.00	57.93	45.18
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.48	0.34
	Baking/boiling 8.39%		92.27		5.35
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.44	0.34

Consolidated recipe, k=1.003952
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 456.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	256.87	219.62	257.88	220.49
2	Granulated sugar	99.85	81.64	81.51	81.96	81.84
3	Starch syrup	78.0	54.44	42.46	54.65	42.63
4	Artificial honey	78.0	39.41	30.74	39.56	30.86
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	37.84	4.54	37.98	4.56
6	Sign up	27.0	22.61	6.11	22.70	6.13
7	Water	—	18.25	—	18.33	—
8	Margarine	84.0	13.63	11.45	13.69	11.50
9	Vegetable oil	100.0	9.29	9.29	9.33	9.33
10	Ammonium salt (E503(i))	—	1.83	—	1.84	—
11	Sign up	—	0.61	—	0.61	—
12	Baking soda (E500(ii))	50.0	0.50	0.25	0.51	0.25
	Total		536.92	405.97	539.04	407.58
	Total phase loss 2.2%			8.99
	Other losses 0.39%					1.60
	General losses 2.6%					10.60
	Output	87.0	456.30	396.98	456.30	396.98

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Consolidated recipe №59 Almond Gingerbread

Recipe on №59 Almond Gingerbread contained in handbooks:

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