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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 916.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Glaze syrup	78.0	41.06	32.03	37.63	29.35
	Total	14.3 85.7	1008.84	864.32	924.50	792.06
	Losses 0.5%			4.32		3.96
	Output	14.0 86.0	1000.00	860.00		788.10
	Losses before baking/boiling, shrinkage 0.24977%	85.7	2.52	2.16	2.31	1.98
	Baking/boiling 0.38%		3.81		3.49
	Losses after baking/boiling, shrinkage 0.24977%	86.0	2.51	2.16	2.30	1.98

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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 886.87 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	170.71	141.69
3	Granulated sugar	99.85	160.39	160.15	142.25	142.03
4	Natural honey	78.0	80.18	62.54	71.11	55.47
5	Margarine	84.0	65.44	54.97	58.04	48.75
6	Sign up
7	Flour, premium (on the dust)	85.5	32.07	27.42	28.44	24.32
8	Semi-fat-free soy flour	92.0	26.73	24.59	23.71	21.81
9	Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	10.29	5.35	9.13	4.75
10	Baking soda (E500(ii))	50.0	2.14	1.07	1.90	0.95
11	Sign up
12	Ammonium salt (E503(i))	—	1.39	—	1.23	—
	Total	17.2 82.8	1059.69	877.54	939.81	778.27
	Losses 2.0%			17.54		15.56
	Output	14.0 86.0	1000.00	860.00	886.87	762.71
	Losses before baking/boiling, shrinkage 0.99963%	82.8	10.59	8.77	9.39	7.78
	Baking/boiling 3.71%		38.90		34.50
	Losses after baking/boiling, shrinkage 0.99963%	86.0	10.20	8.77	9.05	7.78

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 37.63 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	11.86	—
	Total	28.5 71.5	1108.20	791.88	41.70	29.80
	Losses 1.5%			11.88		0.45
	Output	22.0 78.0	1000.00	780.00	37.63	29.35
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.31	0.22
	Baking/boiling 8.39%		92.27		3.47
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.29	0.22

Consolidated recipe, k=1.005459
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 916.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	407.80	348.67	410.03	350.57
2	Granulated sugar	99.85	172.09	171.83	173.03	172.77
3	No. P07 Fruit filling (from apple puree)	83.0	170.71	141.69	171.65	142.47
4	Natural honey	78.0	71.11	55.47	71.50	55.77
5	Margarine	84.0	58.04	48.75	58.35	49.02
6	Sign up	27.0	52.42	14.15	52.71	14.23
7	Semi-fat-free soy flour	92.0	23.71	21.81	23.84	21.93
8	Water	—	11.86	—	11.92	—
9	Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	9.13	4.75	9.18	4.77
10	Baking soda (E500(ii))	50.0	1.90	0.95	1.91	0.95
11	Sign up	—	1.52	—	1.52	—
12	Ammonium salt (E503(i))	—	1.23	—	1.24	—
	Total		981.51	808.07	986.87	812.48
	Total phase loss 2.5%			19.96
	Other losses 0.54%					4.41
	General losses 3.0%					24.37
	Output	86.0	916.40	788.10	916.40	788.10

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 171.65 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	610.77	61.08	104.84	10.48
	Total	38.4 61.6	1433.90	882.98	246.12	151.56
	Losses 6.0%			52.98		9.09
	Output	17.0 83.0	1000.00	830.00	171.65	142.47
	Losses before baking/boiling, shrinkage 3.0%	61.6	43.02	26.49	7.38	4.55
	Baking/boiling 25.81%		358.97		61.62
	Losses after baking/boiling, shrinkage 3.0%	83.0	31.91	26.49	5.48	4.55

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 916.4 kg finished product
			in kind	in solids
1	Sign up	85.5	410.03	350.57
2	Granulated sugar	99.85	314.31	313.84
3	Apple puree [GOST]	10.0	104.84	10.48
4	Natural honey	78.0	71.50	55.77
5	Margarine	84.0	58.35	49.02
6	Sign up	27.0	52.71	14.23
7	Semi-fat-free soy flour	92.0	23.84	21.93
8	Water	—	11.92	—
9	Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	9.18	4.77
10	Baking soda (E500(ii))	50.0	1.91	0.95
11	Sign up	—	1.52	—
12	Ammonium salt (E503(i))	—	1.24	—
	Total		1061.35	821.57
	General losses 4.1%			33.47
	Output	86.0	916.40	788.10

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Consolidated recipe №73 Gingerbread Yasnaya Polyana

Recipe on №73 Gingerbread Yasnaya Polyana contained in handbooks:

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