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All groups → All products → Gingerbread → Gingerbread made from a mixture of wheat and rye flour → glazed with lots of honey → # 79 Gingerbread Leningradskie → recipe number 1 → Consolidated recipe

Consolidated recipe: # 79 Gingerbread Leningradskie

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 930.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Glaze syrup	78.0	139.77	109.02	130.07	101.45
	Total	13.4 86.6	1020.91	884.42	950.06	823.04
	Losses 0.5%			4.42		4.12
	Output	12.0 88.0	1000.00	880.00		818.93
	Losses before baking/boiling, shrinkage 0.25%	86.6	2.55	2.21	2.38	2.06
	Baking/boiling 1.56%		15.84		14.74
	Losses after baking/boiling, shrinkage 0.25%	88.0	2.51	2.21	2.34	2.06

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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 819.99 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Natural honey	78.0	248.69	193.98	203.92	159.06
3	Granulated sugar	99.85	132.90	132.70	108.98	108.81
4	Peeled rye flour	85.5	107.24	91.69	87.94	75.18
5	Margarine	84.0	62.74	52.70	51.45	43.21
6	Sign up
7	Cocoa powder [Skurikhin]	95.0	12.55	11.92	10.29	9.78
8	Burnt (raw) (in dough)	78.0	11.41	8.90	9.36	7.30
9	Ammonium salt (E503(i))	—	8.15	—	6.68	—
10	Vegetable oil	100.0	6.85	6.85	5.62	5.62
11	Sign up
12	Baking soda (E500(ii))	50.0	1.72	0.86	1.41	0.71
	Total	15.8 84.2	1071.95	902.57	878.99	740.09
	Losses 2.5%			22.57		18.50
	Output	12.0 88.0	1000.00	880.00	819.99	721.59
	Losses before baking/boiling, shrinkage 1.25016%	84.2	13.40	11.28	10.99	9.25
	Baking/boiling 4.32%		45.73		37.50
	Losses after baking/boiling, shrinkage 1.25016%	88.0	12.82	11.28	10.51	9.25

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 130.07 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	40.99	—
	Total	28.5 71.5	1108.20	791.88	144.14	103.00
	Losses 1.5%			11.88		1.55
	Output	22.0 78.0	1000.00	780.00	130.07	101.45
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	1.08	0.77
	Baking/boiling 8.39%		92.27		12.00
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.99	0.77

Consolidated recipe, k=1.012865
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 930.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	379.79	324.72	384.67	328.89
2	Granulated sugar	99.85	212.13	211.81	214.86	214.54
3	Natural honey	78.0	203.92	159.06	206.55	161.11
4	Peeled rye flour	85.5	87.94	75.18	89.07	76.15
5	Margarine	84.0	51.45	43.21	52.11	43.77
6	Sign up	—	40.99	—	41.52	—
7	Melange	27.0	10.76	2.90	10.90	2.94
8	Cocoa powder [Skurikhin]	95.0	10.29	9.78	10.42	9.90
9	Burnt (raw)	78.0	9.36	7.30	9.48	7.39
10	Ammonium salt (E503(i))	—	6.68	—	6.77	—
11	Sign up	100.0	5.62	5.62	5.69	5.69
12	Cinnamon	100.0	2.80	2.80	2.84	2.84
13	Baking soda (E500(ii))	50.0	1.41	0.71	1.43	0.71
	Total		1023.13	843.09	1036.29	853.94
	Total phase loss 2.9%			24.17
	Other losses 1.3%					10.85
	General losses 4.1%					35.01
	Output	88.0	930.60	818.93	930.60	818.93

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		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).	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

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Recipe on # 79 Gingerbread Leningradskie contained in handbooks:

1986 Gingerbread recipes

Consolidated recipe: # 79 Gingerbread Leningradskie

Recipe on # 79 Gingerbread Leningradskie contained in handbooks:

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