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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed with filling → №74 Donskiye gingerbread → recipe number 1 → Consolidated recipe

Consolidated recipe: №74 Donskiye gingerbread

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 12.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Glaze syrup	78.0	130.47	101.77	1.60	1.25
	Total	12.4 87.6	1021.15	894.47	12.56	11.00
	Losses 0.5%			4.47		0.055
	Output	11.0 89.0	1000.00	890.00		10.95
	Losses before baking/boiling, shrinkage 0.25%	87.6	2.55	2.24	0.031	0.028
	Baking/boiling 1.58%		16.09		0.20
	Losses after baking/boiling, shrinkage 0.25%	89.0	2.51	2.24	0.031	0.028

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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 10.96 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	No. P03 Fruit filling (from jam)	74.0	168.24	124.50	1.84	1.36
3	Artificial honey	78.0	149.50	116.61	1.64	1.28
4	Granulated sugar	99.85	141.38	141.17	1.55	1.55
5	Margarine	84.0	63.33	53.20	0.69	0.58
6	Sign up
7	Ammonium salt (E503(i))	—	4.21	—	0.046	—
8	Cocoa powder [Skurikhin]	95.0	2.48	2.36	0.027	0.026
9	Essence	—	1.52	—	0.017	—
10	Baking soda (E500(ii))	50.0	1.02	0.51	0.011	0.006
	Total	16.0 84.0	1077.94	905.39	11.81	9.92
	Losses 1.7%			15.39		0.17
	Output	11.0 89.0	1000.00	890.00	10.96	9.75
	Losses before baking/boiling, shrinkage 0.84997%	84.0	9.16	7.70	0.10	0.084
	Baking/boiling 5.63%		60.13		0.66
	Losses after baking/boiling, shrinkage 0.84997%	89.0	8.65	7.70	0.095	0.084

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.6 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	0.51	—
	Total	28.5 71.5	1108.20	791.88	1.78	1.27
	Losses 1.5%			11.88		0.019
	Output	22.0 78.0	1000.00	780.00	1.60	1.25
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.013	0.010
	Baking/boiling 8.39%		92.27		0.15
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.012	0.010

Consolidated recipe, k=1.008568
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 12.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	5.98	5.12	6.04	5.16
2	Granulated sugar	99.85	2.82	2.82	2.85	2.84
3	No. P03 Fruit filling (from jam)	74.0	1.84	1.36	1.86	1.38
4	Artificial honey	78.0	1.64	1.28	1.65	1.29
5	Margarine	84.0	0.69	0.58	0.70	0.59
6	Sign up	—	0.51	—	0.51	—
7	Ammonium salt (E503(i))	—	0.046	—	0.047	—
8	Cocoa powder [Skurikhin]	95.0	0.027	0.026	0.027	0.026
9	Essence	—	0.017	—	0.017	—
10	Baking soda (E500(ii))	50.0	0.011	0.006	0.011	0.006
	Total		13.59	11.19	13.70	11.29
	Total phase loss 2.2%			0.24
	Other losses 0.85%					0.10
	General losses 3.0%					0.34
	Output	89.0	12.30	10.95	12.30	10.95

No. P03 Fruit filling (from jam) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.86 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	112.49	112.32	0.21	0.21
	Total	30.6 69.4	1135.09	787.23	2.11	1.46
	Losses 6.0%			47.23		0.088
	Output	26.0 74.0	1000.00	740.00	1.86	1.38
	Losses before baking/boiling, shrinkage 3.0%	69.4	34.05	23.62	0.063	0.044
	Baking/boiling 6.28%		69.12		0.13
	Losses after baking/boiling, shrinkage 3.0%	74.0	31.91	23.62	0.059	0.044

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 12.3 kg finished product
			in kind	in solids
1	Sign up	85.5	6.04	5.16
2	Granulated sugar	99.85	3.05	3.05
3	Jam	66.0	1.90	1.25
4	Artificial honey	78.0	1.65	1.29
5	Margarine	84.0	0.70	0.59
6	Sign up	—	0.51	—
7	Ammonium salt (E503(i))	—	0.047	—
8	Cocoa powder [Skurikhin]	95.0	0.027	0.026
9	Essence	—	0.017	—
10	Baking soda (E500(ii))	50.0	0.011	0.006
	Total		13.96	11.37
	General losses 3.7%			0.43
	Output	89.0	12.30	10.95

Allergens
Allergens	used as an ingredient	unintentional presence (cross-contact)
Cereals containing gluten.	no data	no data
Crustaceans and products thereof.	no data	no data
Eggs and products thereof.	no data	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 №74 Donskiye gingerbread contained in handbooks:

1986 Gingerbread recipes

Consolidated recipe: №74 Donskiye gingerbread

Recipe on №74 Donskiye gingerbread contained in handbooks:

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