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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed with filling → №70 Gift gingerbread → recipe number 1 → Consolidated recipe

Consolidated recipe: №70 Gift gingerbread

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 511.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Glaze syrup	78.0	89.31	69.66	45.71	35.65
	Total	13.3 86.7	1014.72	879.40	519.33	450.08
	Losses 0.5%			4.40		2.25
	Output	12.5 87.5	1000.00	875.00		447.82
	Losses before baking/boiling, shrinkage 0.25%	86.7	2.54	2.20	1.30	1.13
	Baking/boiling 0.96%		9.67		4.95
	Losses after baking/boiling, shrinkage 0.25%	87.5	2.51	2.20	1.29	1.13

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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 473.63 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	No. P01 Fruit filling (from applesauce)	74.0	182.23	134.85	86.31	63.87
3	Granulated sugar	99.85	138.67	138.46	65.68	65.58
4	Artificial honey	78.0	96.47	75.25	45.69	35.64
5	Condensed milk whey	40.0	85.75	34.30	40.61	16.25
6	Sign up
7	Melange	27.0	53.59	14.47	25.38	6.85
8	Flour, premium (on the dust)	85.5	39.10	33.43	18.52	15.83
9	Ammonium salt (E503(i))	—	4.19	—	1.98	—
10	Baking soda (E500(ii))	50.0	1.92	0.96	0.91	0.45
11	Sign up
	Total	21.9 78.1	1143.77	892.85	541.72	422.88
	Losses 2.0%			17.85		8.46
	Output	12.5 87.5	1000.00	875.00	473.63	414.42
	Losses before baking/boiling, shrinkage 0.99972%	78.1	11.43	8.93	5.42	4.23
	Baking/boiling 10.79%		122.13		57.85
	Losses after baking/boiling, shrinkage 0.99972%	87.5	10.20	8.93	4.83	4.23

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 45.71 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	14.40	—
	Total	28.5 71.5	1108.20	791.88	50.65	36.20
	Losses 1.5%			11.88		0.54
	Output	22.0 78.0	1000.00	780.00	45.71	35.65
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.38	0.27
	Baking/boiling 8.39%		92.27		4.22
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.35	0.27

Consolidated recipe, k=1.005667
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 511.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	241.54	206.51	242.90	207.68
2	Granulated sugar	99.85	101.93	101.77	102.51	102.35
3	No. P01 Fruit filling (from applesauce)	74.0	86.31	63.87	86.80	64.23
4	Artificial honey	78.0	45.69	35.64	45.95	35.84
5	Condensed milk whey	40.0	40.61	16.25	40.84	16.34
6	Sign up	84.0	33.01	27.73	33.19	27.88
7	Melange	27.0	25.38	6.85	25.53	6.89
8	Water	—	14.40	—	14.49	—
9	Ammonium salt (E503(i))	—	1.98	—	2.00	—
10	Baking soda (E500(ii))	50.0	0.91	0.45	0.91	0.46
11	Sign up	—	0.61	—	0.61	—
	Total		592.37	459.07	595.73	461.68
	Total phase loss 2.5%			11.25
	Other losses 0.56%					2.60
	General losses 3.0%					13.85
	Output	87.5	511.80	447.82	511.80	447.82

No. P01 Fruit filling (from applesauce) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 86.8 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	492.71	49.27	42.77	4.28
	Total	36.1 63.9	1231.79	787.23	106.92	68.33
	Losses 6.0%			47.23		4.10
	Output	26.0 74.0	1000.00	740.00	86.80	64.23
	Losses before baking/boiling, shrinkage 3.0%	63.9	36.95	23.62	3.21	2.05
	Baking/boiling 13.64%		162.92		14.14
	Losses after baking/boiling, shrinkage 3.0%	74.0	31.91	23.62	2.77	2.05

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 511.8 kg finished product
			in kind	in solids
1	Sign up	85.5	242.90	207.68
2	Granulated sugar	99.85	166.66	166.41
3	Artificial honey	78.0	45.95	35.84
4	Apple puree [GOST]	10.0	42.77	4.28
5	Condensed milk whey	40.0	40.84	16.34
6	Sign up	84.0	33.19	27.88
7	Melange	27.0	25.53	6.89
8	Water	—	14.49	—
9	Ammonium salt (E503(i))	—	2.00	—
10	Baking soda (E500(ii))	50.0	0.91	0.46
11	Sign up	—	0.61	—
	Total		615.85	465.78
	General losses 3.9%			17.95
	Output	87.5	511.80	447.82

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).	no data		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 №70 Gift gingerbread contained in handbooks:

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Consolidated recipe: №70 Gift gingerbread

Recipe on №70 Gift gingerbread contained in handbooks:

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