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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed → №64 Gingerbread News → recipe number 1 → Consolidated recipe

Consolidated recipe: №64 Gingerbread News

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 19.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Glaze syrup78.0 139.18 108.56 2.77 2.16 
Total12.5 87.5 1022.23 894.47 20.34 17.80 
Losses 0.5%4.47 0.089
Output11.0 89.0 1000.00 890.00 17.71 
Losses before baking/boiling, shrinkage 0.25%87.5 2.56 2.24 0.0510.044
Baking/boiling 1.68%17.16 0.34 
Losses after baking/boiling, shrinkage 0.25%89.0 2.51 2.24 0.0500.044
List of recipes
Gingerbread
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 17.57 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85291.70 291.26 5.13 5.12 
3Starch syrup78.0 88.18 68.78 1.55 1.21 
4Flour, premium (on the dust)85.5 48.25 41.25 0.85 0.72 
5Margarine84.0 29.39 24.69 0.52 0.43 
6Sign up
7Ammonium salt (E503(i))—  5.76 —   0.10 —   
8Peppermint oil—  1.00 —   0.018—   
Total12.8 87.2 1038.27 905.39 18.25 15.91 
Losses 1.7%15.39 0.27 
Output11.0 89.0 1000.00 890.00 17.57 15.64 
Losses before baking/boiling, shrinkage 0.84995%87.2 8.82 7.70 0.16 0.14 
Baking/boiling 2.02%20.80 0.37 
Losses after baking/boiling, shrinkage 0.84995%89.0 8.65 7.70 0.15 0.14 
Glaze syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 2.77 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  315.13 —   0.87 —   
Total28.5 71.5 1108.20 791.88 3.07 2.19 
Losses 1.5%11.88 0.033
Output22.0 78.0 1000.00 780.00 2.77 2.16 
Losses before baking/boiling, shrinkage 0.75014%71.5 8.31 5.94 0.0230.016
Baking/boiling 8.39%92.27 0.26 
Losses after baking/boiling, shrinkage 0.75014%78.0 7.62 5.94 0.0210.016
Consolidated recipe, k=1.004442
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 19.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 10.59 9.06 10.64 9.10 
2Granulated sugar99.857.32 7.31 7.35 7.34 
3Starch syrup78.0 1.55 1.21 1.56 1.21 
4Water—  0.87 —   0.88 —   
5Margarine84.0 0.52 0.43 0.52 0.44 
6Sign up27.0 0.34 0.0920.34 0.092
7Ammonium salt (E503(i))—  0.10 —   0.10 —   
8Peppermint oil—  0.018—   0.018—   
Total21.31 18.10 21.41 18.18 
Total phase loss 2.2%0.39 
Other losses 0.44%0.080
General losses 2.6%0.47 
Output89.0 19.90 17.71 19.90 17.71 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yesmelangeno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

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