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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 58.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Glaze syrup	78.0	41.08	32.04	2.41	1.88
	Total	13.4 86.6	1009.28	874.38	59.14	51.24
	Losses 0.5%			4.38		0.26
	Output	13.0 87.0	1000.00	870.00		50.98
	Losses before baking/boiling, shrinkage 0.25026%	86.6	2.53	2.19	0.15	0.13
	Baking/boiling 0.42%		4.24		0.25
	Losses after baking/boiling, shrinkage 0.25026%	87.0	2.52	2.19	0.15	0.13

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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 56.74 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	228.86	228.52	12.98	12.97
3	No. P04 Fruit and berry filling	83.0	172.15	142.88	9.77	8.11
4	Natural honey	78.0	91.95	71.72	5.22	4.07
5	Melange	27.0	70.88	19.14	4.02	1.09
6	Sign up
7	Flour, premium (on the dust)	85.5	30.38	25.97	1.72	1.47
8	Ammonium salt (E503(i))	—	3.16	—	0.18	—
9	Essence	—	1.22	—	0.069	—
10	Baking soda (E500(ii))	50.0	0.81	0.40	0.046	0.023
	Total	16.8 83.2	1067.25	887.70	60.55	50.37
	Losses 2.0%			17.70		1.00
	Output	13.0 87.0	1000.00	870.00	56.74	49.36
	Losses before baking/boiling, shrinkage 0.99703%	83.2	10.64	8.85	0.60	0.50
	Baking/boiling 4.39%		46.44		2.63
	Losses after baking/boiling, shrinkage 0.99703%	87.0	10.17	8.85	0.58	0.50

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 2.41 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	0.76	—
	Total	28.5 71.5	1108.20	791.88	2.67	1.91
	Losses 1.5%			11.88		0.029
	Output	22.0 78.0	1000.00	780.00	2.41	1.88
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.020	0.014
	Baking/boiling 8.39%		92.27		0.22
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.018	0.014

Consolidated recipe, k=1.005498
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 58.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	24.71	21.12	24.84	21.24
2	Granulated sugar	99.85	14.89	14.87	14.98	14.95
3	No. P04 Fruit and berry filling	83.0	9.77	8.11	9.82	8.15
4	Natural honey	78.0	5.22	4.07	5.25	4.09
5	Melange	27.0	4.02	1.09	4.04	1.09
6	Sign up	84.0	3.56	2.99	3.58	3.01
7	Water	—	0.76	—	0.76	—
8	Ammonium salt (E503(i))	—	0.18	—	0.18	—
9	Essence	—	0.069	—	0.070	—
10	Baking soda (E500(ii))	50.0	0.046	0.023	0.046	0.023
	Total		63.22	52.27	63.57	52.56
	Total phase loss 2.5%			1.29
	Other losses 0.55%					0.29
	General losses 3.0%					1.58
	Output	87.0	58.60	50.98	58.60	50.98

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 9.82 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	368.41	36.84	3.62	0.36
3	Puree fruit and berry varietal	10.0	368.41	36.84	3.62	0.36
	Total	42.9 57.1	1547.34	882.98	15.20	8.67
	Losses 6.0%			52.98		0.52
	Output	17.0 83.0	1000.00	830.00	9.82	8.15
	Losses before baking/boiling, shrinkage 3.0%	57.1	46.42	26.49	0.46	0.26
	Baking/boiling 31.25%		469.01		4.61
	Losses after baking/boiling, shrinkage 3.0%	83.0	31.91	26.49	0.31	0.26

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 58.6 kg finished product
			in kind	in solids
1	Sign up	85.5	24.84	21.24
2	Granulated sugar	99.85	22.94	22.90
3	Natural honey	78.0	5.25	4.09
4	Melange	27.0	4.04	1.09
5	Apple puree [GOST]	10.0	3.62	0.36
6	Sign up	10.0	3.62	0.36
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	3.58	3.01
8	Water	—	0.76	—
9	Ammonium salt (E503(i))	—	0.18	—
10	Essence	—	0.070	—
11	Sign up	50.0	0.046	0.023
	Total		68.94	53.08
	General losses 4.0%			2.10
	Output	87.0	58.60	50.98

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Consolidated recipe №71 Tula gingerbread

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