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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 894.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Glaze syrup	78.0	130.47	101.77	116.69	91.02
	Total	12.4 87.6	1021.15	894.47	913.32	800.02
	Losses 0.5%			4.47		4.00
	Output	11.0 89.0	1000.00	890.00		796.02
	Losses before baking/boiling, shrinkage 0.25%	87.6	2.55	2.24	2.28	2.00
	Baking/boiling 1.58%		16.09		14.39
	Losses after baking/boiling, shrinkage 0.25%	89.0	2.51	2.24	2.25	2.00

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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 796.62 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	134.02	99.18
3	Artificial honey	78.0	149.50	116.61	119.10	92.89
4	Granulated sugar	99.85	141.38	141.17	112.63	112.46
5	Margarine	84.0	63.33	53.20	50.45	42.38
6	Sign up
7	Ammonium salt (E503(i))	—	4.21	—	3.35	—
8	Cocoa powder [Skurikhin]	95.0	2.48	2.36	1.98	1.88
9	Essence	—	1.52	—	1.21	—
10	Baking soda (E500(ii))	50.0	1.02	0.51	0.81	0.41
	Total	16.0 84.0	1077.94	905.39	858.71	721.26
	Losses 1.7%			15.39		12.26
	Output	11.0 89.0	1000.00	890.00	796.62	709.00
	Losses before baking/boiling, shrinkage 0.84997%	84.0	9.16	7.70	7.30	6.13
	Baking/boiling 5.63%		60.13		47.90
	Losses after baking/boiling, shrinkage 0.84997%	89.0	8.65	7.70	6.89	6.13

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 116.69 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	36.77	—
	Total	28.5 71.5	1108.20	791.88	129.32	92.41
	Losses 1.5%			11.88		1.39
	Output	22.0 78.0	1000.00	780.00	116.69	91.02
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.97	0.69
	Baking/boiling 8.39%		92.27		10.77
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.89	0.69

Consolidated recipe, k=1.008568
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 894.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	435.16	372.06	438.89	375.25
2	Granulated sugar	99.85	205.17	204.87	206.93	206.62
3	No. P03 Fruit filling (from jam)	74.0	134.02	99.18	135.17	100.03
4	Artificial honey	78.0	119.10	92.89	120.12	93.69
5	Margarine	84.0	50.45	42.38	50.88	42.74
6	Sign up	—	36.77	—	37.09	—
7	Ammonium salt (E503(i))	—	3.35	—	3.38	—
8	Cocoa powder [Skurikhin]	95.0	1.98	1.88	1.99	1.89
9	Essence	—	1.21	—	1.22	—
10	Baking soda (E500(ii))	50.0	0.81	0.41	0.82	0.41
	Total		988.03	813.66	996.50	820.64
	Total phase loss 2.2%			17.65
	Other losses 0.85%					6.97
	General losses 3.0%					24.62
	Output	89.0	894.40	796.02	894.40	796.02

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 135.17 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	112.49	112.32	15.21	15.18
	Total	30.6 69.4	1135.09	787.23	153.43	106.41
	Losses 6.0%			47.23		6.38
	Output	26.0 74.0	1000.00	740.00	135.17	100.03
	Losses before baking/boiling, shrinkage 3.0%	69.4	34.05	23.62	4.60	3.19
	Baking/boiling 6.28%		69.12		9.34
	Losses after baking/boiling, shrinkage 3.0%	74.0	31.91	23.62	4.31	3.19

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 894.4 kg finished product
			in kind	in solids
1	Sign up	85.5	438.89	375.25
2	Granulated sugar	99.85	222.14	221.80
3	Jam	66.0	138.23	91.23
4	Artificial honey	78.0	120.12	93.69
5	Margarine	84.0	50.88	42.74
6	Sign up	—	37.09	—
7	Ammonium salt (E503(i))	—	3.38	—
8	Cocoa powder [Skurikhin]	95.0	1.99	1.89
9	Essence	—	1.22	—
10	Baking soda (E500(ii))	50.0	0.82	0.41
	Total		1014.76	827.02
	General losses 3.7%			31.00
	Output	89.0	894.40	796.02

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Recipe on №74 Donskiye gingerbread contained in handbooks:

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Consolidated recipe №74 Donskiye gingerbread

Recipe on №74 Donskiye gingerbread contained in handbooks:

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