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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed with filling → №73 Gingerbread Yasnaya Polyana → recipe number 1 → Consolidated recipe

Consolidated recipe: №73 Gingerbread Yasnaya Polyana

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 18.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Glaze syrup	78.0	41.06	32.03	0.74	0.58
	Total	14.3 85.7	1008.84	864.32	18.26	15.64
	Losses 0.5%			4.32		0.078
	Output	14.0 86.0	1000.00	860.00		15.57
	Losses before baking/boiling, shrinkage 0.24977%	85.7	2.52	2.16	0.046	0.039
	Baking/boiling 0.38%		3.81		0.069
	Losses after baking/boiling, shrinkage 0.24977%	86.0	2.51	2.16	0.045	0.039

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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 17.52 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	No. P07 Fruit filling (from apple puree)	83.0	192.49	159.77	3.37	2.80
3	Granulated sugar	99.85	160.39	160.15	2.81	2.81
4	Natural honey	78.0	80.18	62.54	1.40	1.10
5	Margarine	84.0	65.44	54.97	1.15	0.96
6	Sign up
7	Flour, premium (on the dust)	85.5	32.07	27.42	0.56	0.48
8	Semi-fat-free soy flour	92.0	26.73	24.59	0.47	0.43
9	Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	10.29	5.35	0.18	0.094
10	Baking soda (E500(ii))	50.0	2.14	1.07	0.037	0.019
11	Sign up
12	Ammonium salt (E503(i))	—	1.39	—	0.024	—
	Total	17.2 82.8	1059.69	877.54	18.56	15.37
	Losses 2.0%			17.54		0.31
	Output	14.0 86.0	1000.00	860.00	17.52	15.06
	Losses before baking/boiling, shrinkage 0.99963%	82.8	10.59	8.77	0.19	0.15
	Baking/boiling 3.71%		38.90		0.68
	Losses after baking/boiling, shrinkage 0.99963%	86.0	10.20	8.77	0.18	0.15

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.74 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	0.23	—
	Total	28.5 71.5	1108.20	791.88	0.82	0.59
	Losses 1.5%			11.88		0.009
	Output	22.0 78.0	1000.00	780.00	0.74	0.58
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.006	0.004
	Baking/boiling 8.39%		92.27		0.069
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.006	0.004

Consolidated recipe, k=1.005459
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 18.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	8.05	6.89	8.10	6.92
2	Granulated sugar	99.85	3.40	3.39	3.42	3.41
3	No. P07 Fruit filling (from apple puree)	83.0	3.37	2.80	3.39	2.81
4	Natural honey	78.0	1.40	1.10	1.41	1.10
5	Margarine	84.0	1.15	0.96	1.15	0.97
6	Sign up	27.0	1.04	0.28	1.04	0.28
7	Semi-fat-free soy flour	92.0	0.47	0.43	0.47	0.43
8	Water	—	0.23	—	0.24	—
9	Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	0.18	0.094	0.18	0.094
10	Baking soda (E500(ii))	50.0	0.037	0.019	0.038	0.019
11	Sign up	—	0.030	—	0.030	—
12	Ammonium salt (E503(i))	—	0.024	—	0.024	—
	Total		19.39	15.96	19.49	16.05
	Total phase loss 2.5%			0.39
	Other losses 0.54%					0.087
	General losses 3.0%					0.48
	Output	86.0	18.10	15.57	18.10	15.57

No. P07 Fruit filling (from apple puree) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 3.39 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	610.77	61.08	2.07	0.21
	Total	38.4 61.6	1433.90	882.98	4.86	2.99
	Losses 6.0%			52.98		0.18
	Output	17.0 83.0	1000.00	830.00	3.39	2.81
	Losses before baking/boiling, shrinkage 3.0%	61.6	43.02	26.49	0.15	0.090
	Baking/boiling 25.81%		358.97		1.22
	Losses after baking/boiling, shrinkage 3.0%	83.0	31.91	26.49	0.11	0.090

Consolidated recipe, k=0.9999999998
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 18.1 kg finished product
			in kind	in solids
1	Sign up	85.5	8.10	6.92
2	Granulated sugar	99.85	6.21	6.20
3	Apple puree [GOST]	10.0	2.07	0.21
4	Natural honey	78.0	1.41	1.10
5	Margarine	84.0	1.15	0.97
6	Sign up	27.0	1.04	0.28
7	Semi-fat-free soy flour	92.0	0.47	0.43
8	Water	—	0.24	—
9	Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	0.18	0.094
10	Baking soda (E500(ii))	50.0	0.038	0.019
11	Sign up	—	0.030	—
12	Ammonium salt (E503(i))	—	0.024	—
	Total		20.96	16.23
	General losses 4.1%			0.66
	Output	86.0	18.10	15.57

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 №73 Gingerbread Yasnaya Polyana contained in handbooks:

1986 Gingerbread recipes

Consolidated recipe: №73 Gingerbread Yasnaya Polyana

Recipe on №73 Gingerbread Yasnaya Polyana contained in handbooks:

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