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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 → Technological map

Technological map №73 Gingerbread Yasnaya Polyana

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g		Raw material consumption for0.8913 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Gingerbread	Glaze syrup	in kind	in solids
Sign up	85.5	371.0	—	371.0	317.2
Granulated sugar	99.85	139.1	29.2	168.3	168.0
No. P07 Fruit filling (from apple puree)	83.0	166.9	—	166.9	138.6
Natural honey	78.0	69.5	—	69.5	54.2
Margarine	84.0	56.8	—	56.8	47.7
Sign up	27.0	51.3	—	51.3	13.8
Flour, premium (on the dust)	85.5	27.8	—	27.8	23.8
Semi-fat-free soy flour	92.0	23.2	—	23.2	21.3
Water	—	—	11.6	11.6	—
Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	8.9	—	8.9	4.6
Sign up	50.0	1.9	—	1.9	0.93
Essence	—	1.5	—	1.5	—
Ammonium salt (E503(i))	—	1.2	—	1.2	—
Total raw materials for semi-finished products		919.1	40.8	959.9	790.13
Output of convenience foods		867.3	36.8	—	—
The output of semi-finished products in the finished product		862.6	36.6	—	—
Output finished product	86.0				766.5
Humidity	14.0 +1.0 -1.5%	14.0%	22.0%	—	—

gramskilograms

List of recipes

Description of the technological process.

The technological process of production consists of the following stages:

Preparation of raw materials for production.
Preparation - Glaze syrup
Preparation - Gingerbread
Preparation - №73 Gingerbread Yasnaya Polyana
Packaging, labeling, storage and transportation.

Preparation of raw materials for production.

The preparation of raw materials for production should be carried out in accordance with the relevant section of the collection 'Technological instructions for the production of flour confectionery' (AgroNIITEIPP, M., 1992), SP 2.3.6.1079-01 'Sanitary and epidemiological requirements for catering organizations, manufacturing and the turnover capacity of food products and food raw materials in them 'and the current' Instructions for preventing the ingress of foreign objects into products at enterprises of the confectionery industry and in cooperatives'.