To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed with filling and lots of honey → №76 Gingerbread Lipetsk → recipe number 1 → Consolidated recipe

Consolidated recipe: №76 Gingerbread Lipetsk

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 732 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Glaze syrup	78.0	53.55	41.77	39.20	30.57
	Total	18.2 81.8	1007.64	824.12	737.59	603.26
	Losses 0.5%			4.12		3.02
	Output	18.0 82.0	1000.00	820.00		600.24
	Losses before baking/boiling, shrinkage 0.25%	81.8	2.52	2.06	1.84	1.51
	Baking/boiling 0.26%		2.61		1.91
	Losses after baking/boiling, shrinkage 0.25%	82.0	2.51	2.06	1.84	1.51

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Gingerbread
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 698.39 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Natural honey	78.0	209.94	163.75	146.62	114.36
3	No. P07 Fruit filling (from apple puree)	83.0	134.96	112.02	94.25	78.23
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	101.43	85.20	70.84	59.50
5	Melange	27.0	79.41	21.44	55.46	14.97
6	Sign up
7	Starch syrup	78.0	39.24	30.61	27.40	21.38
8	Flour, premium (on the dust)	85.5	35.80	30.61	25.00	21.38
9	Vegetable oil	100.0	19.35	19.35	13.51	13.51
10	Cognac	—	12.41	—	8.67	—
11	Sign up
12	Salt	96.5	2.27	2.19	1.59	1.53
13	Baking soda (E500(ii))	50.0	1.36	0.68	0.95	0.47
14	Dry perfume	100.0	0.33	0.33	0.23	0.23
	Total	22.7 77.3	1088.59	841.02	760.26	587.36
	Losses 2.5%			21.02		14.68
	Output	18.0 82.0	1000.00	820.00	698.39	572.68
	Losses before baking/boiling, shrinkage 1.24988%	77.3	13.61	10.51	9.50	7.34
	Baking/boiling 5.78%		62.16		43.42
	Losses after baking/boiling, shrinkage 1.24988%	82.0	12.82	10.51	8.95	7.34

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 39.2 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	12.35	—
	Total	28.5 71.5	1108.20	791.88	43.44	31.04
	Losses 1.5%			11.88		0.47
	Output	22.0 78.0	1000.00	780.00	39.20	30.57
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.33	0.23
	Baking/boiling 8.39%		92.27		3.62
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.30	0.23

Consolidated recipe, k=1.012124
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 732 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	298.21	254.97	301.83	258.06
2	Natural honey	78.0	146.62	114.36	148.40	115.75
3	No. P07 Fruit filling (from apple puree)	83.0	94.25	78.23	95.40	79.18
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	70.84	59.50	71.70	60.23
5	Melange	27.0	55.46	14.97	56.13	15.16
6	Sign up	70.0	40.28	28.19	40.76	28.54
7	Granulated sugar	99.85	31.09	31.04	31.46	31.42
8	Starch syrup	78.0	27.40	21.38	27.74	21.63
9	Vegetable oil	100.0	13.51	13.51	13.68	13.68
10	Water	—	12.35	—	12.50	—
11	Sign up	—	8.67	—	8.77	—
12	Ammonium salt (E503(i))	—	2.25	—	2.28	—
13	Salt	96.5	1.59	1.53	1.60	1.55
14	Baking soda (E500(ii))	50.0	0.95	0.47	0.96	0.48
15	Dry perfume	100.0	0.23	0.23	0.23	0.23
	Total		803.70	618.40	813.45	625.90
	Total phase loss 2.9%			18.16
	Other losses 1.2%					7.50
	General losses 4.1%					25.66
	Output	82.0	732.00	600.24	732.00	600.24

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 95.4 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	610.77	61.08	58.27	5.83
	Total	38.4 61.6	1433.90	882.98	136.79	84.23
	Losses 6.0%			52.98		5.05
	Output	17.0 83.0	1000.00	830.00	95.40	79.18
	Losses before baking/boiling, shrinkage 3.0%	61.6	43.02	26.49	4.10	2.53
	Baking/boiling 25.81%		358.97		34.25
	Losses after baking/boiling, shrinkage 3.0%	83.0	31.91	26.49	3.04	2.53

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 732 kg finished product
			in kind	in solids
1	Sign up	85.5	301.83	258.06
2	Natural honey	78.0	148.40	115.75
3	Granulated sugar	99.85	109.99	109.82
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	71.70	60.23
5	Apple puree [GOST]	10.0	58.27	5.83
6	Sign up	27.0	56.13	15.16
7	Blackcurrant jam	70.0	40.76	28.54
8	Starch syrup	78.0	27.74	21.63
9	Vegetable oil	100.0	13.68	13.68
10	Water	—	12.50	—
11	Sign up	—	8.77	—
12	Ammonium salt (E503(i))	—	2.28	—
13	Salt	96.5	1.60	1.55
14	Baking soda (E500(ii))	50.0	0.96	0.48
15	Dry perfume	100.0	0.23	0.23
	Total		854.84	630.96
	General losses 4.9%			30.72
	Output	82.0	732.00	600.24

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange	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).	Yes	butter	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

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Recipe on №76 Gingerbread Lipetsk contained in handbooks:

1986 Gingerbread recipes

Consolidated recipe: №76 Gingerbread Lipetsk

Recipe on №76 Gingerbread Lipetsk contained in handbooks:

calculations, forms, documents: