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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed with filling → №75 Gingerbread Kolos → recipe number 1 → Consolidated recipe

Consolidated recipe №75 Gingerbread Kolos

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 405.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Glaze syrup78.0 89.49 69.80 36.30 28.31 
Total12.0 88.0 1016.09 894.47 412.12 362.80 
Losses 0.5%4.47 1.81 
Output11.0 89.0 1000.00 890.00 360.98 
Losses before baking/boiling, shrinkage 0.25%88.0 2.54 2.24 1.03 0.91 
Baking/boiling 1.09%11.03 4.47 
Losses after baking/boiling, shrinkage 0.25%89.0 2.51 2.24 1.02 0.91 
List of recipes
Gingerbread
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 375.83 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85206.85 206.54 77.74 77.62 
3Fruit filling74.0 176.03 130.26 66.16 48.96 
4Artificial honey78.0 101.23 78.96 38.04 29.68 
5Margarine84.0 79.23 66.55 29.78 25.01 
6Sign up
7Flour, premium (on the dust)85.5 35.20 30.10 13.23 11.31 
8Ammonium salt (E503(i))—  3.43 —   1.29 —   
9Baking soda (E500(ii))50.0 0.90 0.45 0.34 0.17 
Total18.4 81.6 1113.39 908.17 418.44 341.31 
Losses 2.0%18.17 6.83 
Output11.0 89.0 1000.00 890.00 375.83 334.49 
Losses before baking/boiling, shrinkage 1.00011%81.6 11.14 9.08 4.18 3.41 
Baking/boiling 8.35%92.05 34.59 
Losses after baking/boiling, shrinkage 1.00011%89.0 10.21 9.08 3.84 3.41 
Glaze syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 36.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  315.13 —   11.44 —   
Total28.5 71.5 1108.20 791.88 40.22 28.74 
Losses 1.5%11.88 0.43 
Output22.0 78.0 1000.00 780.00 36.30 28.31 
Losses before baking/boiling, shrinkage 0.75014%71.5 8.31 5.94 0.30 0.22 
Baking/boiling 8.39%92.27 3.35 
Losses after baking/boiling, shrinkage 0.75014%78.0 7.62 5.94 0.28 0.22 
Consolidated recipe, k=1.005654
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 405.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 178.63 152.73 179.64 153.60 
2Granulated sugar99.85106.53 106.37 107.13 106.97 
3Fruit filling74.0 66.16 48.96 66.53 49.23 
4Artificial honey78.0 38.04 29.68 38.26 29.84 
5Margarine84.0 29.78 25.01 29.95 25.15 
6Sign up27.0 26.46 7.14 26.61 7.19 
7Water—  11.44 —   11.50 —   
8Ammonium salt (E503(i))—  1.29 —   1.30 —   
9Baking soda (E500(ii))50.0 0.34 0.17 0.34 0.17 
Total458.67 370.06 461.26 372.15 
Total phase loss 2.5%9.07 
Other losses 0.56%2.09 
General losses 3.0%11.16 
Output89.0 405.60 360.98 405.60 360.98 
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