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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed with filling → №71 Tula gingerbread → recipe number 1 → Consolidated recipe

Consolidated recipe: №71 Tula gingerbread

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 525 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Glaze syrup	78.0	41.08	32.04	21.57	16.82
	Total	13.4 86.6	1009.28	874.38	529.87	459.05
	Losses 0.5%			4.38		2.30
	Output	13.0 87.0	1000.00	870.00		456.75
	Losses before baking/boiling, shrinkage 0.25026%	86.6	2.53	2.19	1.33	1.15
	Baking/boiling 0.42%		4.24		2.23
	Losses after baking/boiling, shrinkage 0.25026%	87.0	2.52	2.19	1.32	1.15

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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 508.31 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	228.86	228.52	116.33	116.16
3	No. P04 Fruit and berry filling	83.0	172.15	142.88	87.50	72.63
4	Natural honey	78.0	91.95	71.72	46.74	36.46
5	Melange	27.0	70.88	19.14	36.03	9.73
6	Sign up
7	Flour, premium (on the dust)	85.5	30.38	25.97	15.44	13.20
8	Ammonium salt (E503(i))	—	3.16	—	1.61	—
9	Essence	—	1.22	—	0.62	—
10	Baking soda (E500(ii))	50.0	0.81	0.40	0.41	0.21
	Total	16.8 83.2	1067.25	887.70	542.49	451.22
	Losses 2.0%			17.70		9.00
	Output	13.0 87.0	1000.00	870.00	508.30	442.23
	Losses before baking/boiling, shrinkage 0.99703%	83.2	10.64	8.85	5.41	4.50
	Baking/boiling 4.39%		46.44		23.60
	Losses after baking/boiling, shrinkage 0.99703%	87.0	10.17	8.85	5.17	4.50

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 21.57 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	6.80	—
	Total	28.5 71.5	1108.20	791.88	23.90	17.08
	Losses 1.5%			11.88		0.26
	Output	22.0 78.0	1000.00	780.00	21.57	16.82
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.18	0.13
	Baking/boiling 8.39%		92.27		1.99
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.16	0.13

Consolidated recipe, k=1.005498
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 525 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	221.34	189.24	222.55	190.28
2	Granulated sugar	99.85	133.43	133.23	134.17	133.97
3	No. P04 Fruit and berry filling	83.0	87.50	72.63	87.99	73.03
4	Natural honey	78.0	46.74	36.46	47.00	36.66
5	Melange	27.0	36.03	9.73	36.23	9.78
6	Sign up	84.0	31.91	26.81	32.09	26.95
7	Water	—	6.80	—	6.83	—
8	Ammonium salt (E503(i))	—	1.61	—	1.62	—
9	Essence	—	0.62	—	0.62	—
10	Baking soda (E500(ii))	50.0	0.41	0.21	0.41	0.21
	Total		566.39	468.30	569.50	470.88
	Total phase loss 2.5%			11.55
	Other losses 0.55%					2.57
	General losses 3.0%					14.13
	Output	87.0	525.00	456.75	525.00	456.75

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 87.99 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	368.41	36.84	32.42	3.24
3	Puree fruit and berry varietal	10.0	368.41	36.84	32.42	3.24
	Total	42.9 57.1	1547.34	882.98	136.14	77.69
	Losses 6.0%			52.98		4.66
	Output	17.0 83.0	1000.00	830.00	87.99	73.03
	Losses before baking/boiling, shrinkage 3.0%	57.1	46.42	26.49	4.08	2.33
	Baking/boiling 31.25%		469.01		41.27
	Losses after baking/boiling, shrinkage 3.0%	83.0	31.91	26.49	2.81	2.33

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 525 kg finished product
			in kind	in solids
1	Sign up	85.5	222.55	190.28
2	Granulated sugar	99.85	205.48	205.17
3	Natural honey	78.0	47.00	36.66
4	Melange	27.0	36.23	9.78
5	Apple puree [GOST]	10.0	32.42	3.24
6	Sign up	10.0	32.42	3.24
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	32.09	26.95
8	Water	—	6.83	—
9	Ammonium salt (E503(i))	—	1.62	—
10	Essence	—	0.62	—
11	Sign up	50.0	0.41	0.21
	Total		617.66	475.54
	General losses 4.0%			18.79
	Output	87.0	525.00	456.75

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	butter	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 №71 Tula gingerbread contained in handbooks:

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Consolidated recipe: №71 Tula gingerbread

Recipe on №71 Tula gingerbread contained in handbooks:

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