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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 361.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Glaze syrup	78.0	53.55	41.77	19.37	15.11
	Total	18.2 81.8	1007.64	824.12	364.56	298.17
	Losses 0.5%			4.12		1.49
	Output	18.0 82.0	1000.00	820.00		296.68
	Losses before baking/boiling, shrinkage 0.25%	81.8	2.52	2.06	0.91	0.75
	Baking/boiling 0.26%		2.61		0.94
	Losses after baking/boiling, shrinkage 0.25%	82.0	2.51	2.06	0.91	0.75

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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 345.19 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Natural honey	78.0	209.94	163.75	72.47	56.53
3	No. P07 Fruit filling (from apple puree)	83.0	134.96	112.02	46.59	38.67
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	101.43	85.20	35.01	29.41
5	Melange	27.0	79.41	21.44	27.41	7.40
6	Sign up
7	Starch syrup	78.0	39.24	30.61	13.55	10.57
8	Flour, premium (on the dust)	85.5	35.80	30.61	12.36	10.57
9	Vegetable oil	100.0	19.35	19.35	6.68	6.68
10	Cognac	—	12.41	—	4.28	—
11	Sign up
12	Salt	96.5	2.27	2.19	0.78	0.76
13	Baking soda (E500(ii))	50.0	1.36	0.68	0.47	0.23
14	Dry perfume	100.0	0.33	0.33	0.11	0.11
	Total	22.7 77.3	1088.59	841.02	375.77	290.31
	Losses 2.5%			21.02		7.26
	Output	18.0 82.0	1000.00	820.00	345.19	283.05
	Losses before baking/boiling, shrinkage 1.24988%	77.3	13.61	10.51	4.70	3.63
	Baking/boiling 5.78%		62.16		21.46
	Losses after baking/boiling, shrinkage 1.24988%	82.0	12.82	10.51	4.43	3.63

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 19.37 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	6.11	—
	Total	28.5 71.5	1108.20	791.88	21.47	15.34
	Losses 1.5%			11.88		0.23
	Output	22.0 78.0	1000.00	780.00	19.37	15.11
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.16	0.12
	Baking/boiling 8.39%		92.27		1.79
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.15	0.12

Consolidated recipe, k=1.012124
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 361.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	147.40	126.02	149.18	127.55
2	Natural honey	78.0	72.47	56.53	73.35	57.21
3	No. P07 Fruit filling (from apple puree)	83.0	46.59	38.67	47.15	39.14
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	35.01	29.41	35.44	29.77
5	Melange	27.0	27.41	7.40	27.74	7.49
6	Sign up	70.0	19.91	13.93	20.15	14.10
7	Granulated sugar	99.85	15.37	15.34	15.55	15.53
8	Starch syrup	78.0	13.55	10.57	13.71	10.69
9	Vegetable oil	100.0	6.68	6.68	6.76	6.76
10	Water	—	6.11	—	6.18	—
11	Sign up	—	4.28	—	4.34	—
12	Ammonium salt (E503(i))	—	1.11	—	1.12	—
13	Salt	96.5	0.78	0.76	0.79	0.77
14	Baking soda (E500(ii))	50.0	0.47	0.23	0.48	0.24
15	Dry perfume	100.0	0.11	0.11	0.12	0.12
	Total		397.24	305.65	402.06	309.36
	Total phase loss 2.9%			8.98
	Other losses 1.2%					3.71
	General losses 4.1%					12.68
	Output	82.0	361.80	296.68	361.80	296.68

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 47.15 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	610.77	61.08	28.80	2.88
	Total	38.4 61.6	1433.90	882.98	67.61	41.63
	Losses 6.0%			52.98		2.50
	Output	17.0 83.0	1000.00	830.00	47.15	39.14
	Losses before baking/boiling, shrinkage 3.0%	61.6	43.02	26.49	2.03	1.25
	Baking/boiling 25.81%		358.97		16.93
	Losses after baking/boiling, shrinkage 3.0%	83.0	31.91	26.49	1.50	1.25

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 361.8 kg finished product
			in kind	in solids
1	Sign up	85.5	149.18	127.55
2	Natural honey	78.0	73.35	57.21
3	Granulated sugar	99.85	54.36	54.28
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	35.44	29.77
5	Apple puree [GOST]	10.0	28.80	2.88
6	Sign up	27.0	27.74	7.49
7	Blackcurrant jam	70.0	20.15	14.10
8	Starch syrup	78.0	13.71	10.69
9	Vegetable oil	100.0	6.76	6.76
10	Water	—	6.18	—
11	Sign up	—	4.34	—
12	Ammonium salt (E503(i))	—	1.12	—
13	Salt	96.5	0.79	0.77
14	Baking soda (E500(ii))	50.0	0.48	0.24
15	Dry perfume	100.0	0.12	0.12
	Total		422.51	311.86
	General losses 4.9%			15.18
	Output	82.0	361.80	296.68

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Recipe on №76 Gingerbread Lipetsk contained in handbooks:

1986 Gingerbread recipes

Consolidated recipe №76 Gingerbread Lipetsk

Recipe on №76 Gingerbread Lipetsk contained in handbooks:

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