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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed with filling → №67 Gingerbread for children → recipe number 1 → Consolidated recipe

Consolidated recipe: №67 Gingerbread for children

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 735.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Glaze syrup	78.0	132.15	103.08	97.17	75.79
	Total	13.7 86.3	1019.37	879.40	749.54	646.62
	Losses 0.5%			4.40		3.23
	Output	12.5 87.5	1000.00	875.00		643.39
	Losses before baking/boiling, shrinkage 0.25%	86.3	2.55	2.20	1.87	1.62
	Baking/boiling 1.41%		14.31		10.52
	Losses after baking/boiling, shrinkage 0.25%	87.5	2.51	2.20	1.85	1.62

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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 652.37 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	179.42	132.77	117.05	86.62
3	No. P08 Fruit and berry filling	78.0	174.05	135.76	113.55	88.57
4	Granulated sugar	99.85	80.93	80.81	52.80	52.72
5	Natural honey	78.0	73.62	57.42	48.03	37.46
6	Sign up
7	Flour, premium (on the dust)	85.5	20.48	17.51	13.36	11.42
8	Chicken eggs [chicken egg] [2]	27.0	18.52	5.00	12.08	3.26
9	Vanilla essence	—	2.24	—	1.46	—
10	Ammonium salt (E503(i))	—	1.64	—	1.07	—
11	Sign up
	Total	18.4 81.6	1094.48	892.87	714.01	582.48
	Losses 2.0%			17.87		11.66
	Output	12.5 87.5	1000.00	875.00	652.37	570.83
	Losses before baking/boiling, shrinkage 1.00051%	81.6	10.95	8.93	7.14	5.83
	Baking/boiling 6.77%		73.32		47.83
	Losses after baking/boiling, shrinkage 1.00051%	87.5	10.21	8.93	6.66	5.83

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 97.17 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	30.62	—
	Total	28.5 71.5	1108.20	791.88	107.68	76.95
	Losses 1.5%			11.88		1.15
	Output	22.0 78.0	1000.00	780.00	97.17	75.79
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.81	0.58
	Baking/boiling 8.39%		92.27		8.97
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.74	0.58

Consolidated recipe, k=1.005847
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 735.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	331.41	283.35	333.34	285.01
2	Granulated sugar	99.85	129.86	129.66	130.62	130.42
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	117.05	86.62	117.73	87.12
4	No. P08 Fruit and berry filling	78.0	113.55	88.57	114.21	89.08
5	Natural honey	78.0	48.03	37.46	48.31	37.68
6	Sign up	84.0	35.95	30.19	36.16	30.37
7	Water	—	30.62	—	30.80	—
8	Chicken eggs [chicken egg] [2]	27.0	12.08	3.26	12.15	3.28
9	Vanilla essence	—	1.46	—	1.47	—
10	Ammonium salt (E503(i))	—	1.07	—	1.08	—
11	Sign up	50.0	0.63	0.31	0.63	0.31
	Total		821.70	659.43	826.50	663.29
	Total phase loss 2.4%			16.04
	Other losses 0.58%					3.86
	General losses 3.0%					19.90
	Output	87.5	735.30	643.39	735.30	643.39

No. P08 Fruit and berry filling basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 114.21 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	No. P04 Fruit and berry filling	83.0	301.09	249.91	34.39	28.54
3	Candied fruit	70.0	200.73	140.51	22.93	16.05
4	water	—	11.58	—	1.32	—
	Total	22.0 78.0	1015.23	791.88	115.95	90.44
	Losses 1.5%			11.88		1.36
	Output	22.0 78.0	1000.00	780.00	114.21	89.08
	Losses before baking/boiling, shrinkage 0.75%	78.0	7.61	5.94	0.87	0.68
	Shrinkage 0.0%		0.00		0.00
	Losses after baking/boiling, shrinkage 0.75%	78.0	7.61	5.94	0.87	0.68

No. P04 Fruit and berry filling basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 34.39 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	368.41	36.84	12.67	1.27
3	Puree fruit and berry varietal	10.0	368.41	36.84	12.67	1.27
	Total	42.9 57.1	1547.34	882.98	53.21	30.36
	Losses 6.0%			52.98		1.82
	Output	17.0 83.0	1000.00	830.00	34.39	28.54
	Losses before baking/boiling, shrinkage 3.0%	57.1	46.42	26.49	1.60	0.91
	Baking/boiling 31.25%		469.01		16.13
	Losses after baking/boiling, shrinkage 3.0%	83.0	31.91	26.49	1.10	0.91

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 735.3 kg finished product
			in kind	in solids
1	Sign up	85.5	333.34	285.01
2	Granulated sugar	99.85	158.49	158.25
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	117.73	87.12
4	Raisins	80.0	57.31	45.85
5	Natural honey	78.0	48.31	37.68
6	Sign up	84.0	36.16	30.37
7	Water	—	32.12	—
8	Candied fruit	70.0	22.93	16.05
9	Apple puree [GOST]	10.0	12.67	1.27
10	Puree fruit and berry varietal	10.0	12.67	1.27
11	Sign up	27.0	12.15	3.28
12	Vanilla essence	—	1.47	—
13	Ammonium salt (E503(i))	—	1.08	—
14	Baking soda (E500(ii))	50.0	0.63	0.31
	Total		847.06	666.46
	General losses 3.5%			23.08
	Output	87.5	735.30	643.39

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	chicken eggs	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	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	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 №67 Gingerbread for children contained in handbooks:

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Consolidated recipe: №67 Gingerbread for children

Recipe on №67 Gingerbread for children contained in handbooks:

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