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All groups → All products → Gingerbread → Gingerbread made from a mixture of wheat and rye flour → glazed with filling and lots of honey → №81 Gingerbread Tale → recipe number 1 → Consolidated recipe

Consolidated recipe: №81 Gingerbread Tale

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 669.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit and berry filling	64.4	228.76	147.32	153.11	98.60
3	Glaze syrup	78.0	46.32	36.13	31.00	24.18
4	No. P09 Blotting syrup	55.0	33.35	18.34	22.32	12.28
	Total	18.2 81.8	1009.93	826.13	675.95	552.93
	Losses 0.5%			4.13		2.76
	Output	17.8 82.2	1000.00	822.00		550.16
	Losses before baking/boiling, shrinkage 0.25%	81.8	2.52	2.07	1.69	1.38
	Baking/boiling 0.49%		4.89		3.28
	Losses after baking/boiling, shrinkage 0.25%	82.2	2.51	2.07	1.68	1.38

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semi-finished product "Gingerbread"
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 469.52 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Artificial honey	78.0	385.73	300.87	181.11	141.26
3	Peeled rye flour	85.5	96.30	82.34	45.21	38.66
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	77.26	64.90	36.27	30.47
5	Wheat flour 1s (on the dust)	85.5	49.22	42.08	23.11	19.76
6	Sign up
7	Burnt (raw) (in dough)	78.0	19.31	15.06	9.07	7.07
8	Melange	27.0	19.26	5.20	9.04	2.44
9	Dry perfume	100.0	3.83	3.83	1.80	1.80
10	Ammonium salt (E503(i))	—	2.51	—	1.18	—
11	Sign up
	Total	18.1 81.9	1115.01	912.82	523.52	428.58
	Losses 2.5%			22.82		10.71
	Output	11.0 89.0	1000.00	890.00	469.52	417.87
	Losses before baking/boiling, shrinkage 1.24974%	81.9	13.93	11.41	6.54	5.36
	Baking/boiling 8.02%		88.26		41.44
	Losses after baking/boiling, shrinkage 1.24974%	89.0	12.82	11.41	6.02	5.36

fruit and berry filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 153.11 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Wine	—	114.48	—	17.53	—
3	Fruit filling	74.0	70.00	51.80	10.72	7.93
4	Citric acid (E330)	91.2	2.19	2.00	0.34	0.31
	Total	35.6 64.4	1060.37	682.86	162.35	104.55
	Losses 5.7%			38.86		5.95
	Output	35.6 64.4	1000.00	644.00	153.11	98.60
	Losses before baking/boiling, shrinkage 2.84547%	64.4	30.17	19.43	4.62	2.97
	Baking/boiling 0.0%		0.026		0.004
	Losses after baking/boiling, shrinkage 2.84547%	64.4	30.17	19.43	4.62	2.97

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 31 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	9.77	—
	Total	28.5 71.5	1108.20	791.88	34.36	24.55
	Losses 1.5%			11.88		0.37
	Output	22.0 78.0	1000.00	780.00	31.00	24.18
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.26	0.18
	Baking/boiling 8.39%		92.27		2.86
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.24	0.18

No. P09 Blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 22.32 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wine	—	285.40	—	6.37	—
3	water	—	274.06	—	6.12	—
4	Essence of rum	—	2.09	—	0.047	—
	Total	50.0 50.0	1125.92	563.52	25.13	12.58
	Losses 2.4%			13.52		0.30
	Output	45.0 55.0	1000.00	550.00	22.32	12.28
	Losses before baking/boiling, shrinkage 1.2%	50.0	13.51	6.76	0.30	0.15
	Baking/boiling 9.0%		100.12		2.23
	Losses after baking/boiling, shrinkage 1.2%	55.0	12.30	6.76	0.27	0.15

Consolidated recipe, k=1.006004
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 669.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	225.82	193.08	227.18	194.24
2	Artificial honey	78.0	181.11	141.26	182.19	142.11
3	Jam, confiture, preserves	72.0	133.77	96.31	134.57	96.89
4	Peeled rye flour	85.5	45.21	38.66	45.49	38.89
5	Granulated sugar	99.85	37.18	37.13	37.41	37.35
6	Sign up	84.0	36.27	30.47	36.49	30.65
7	Wine	—	23.90	—	24.04	—
8	Water	—	15.89	—	15.98	—
9	Vegetable oil	100.0	13.59	13.59	13.67	13.67
10	Fruit filling	74.0	10.72	7.93	10.78	7.98
11	Sign up	78.0	9.07	7.07	9.12	7.11
12	Melange	27.0	9.04	2.44	9.10	2.46
13	Dry perfume	100.0	1.80	1.80	1.81	1.81
14	Ammonium salt (E503(i))	—	1.18	—	1.19	—
15	Baking soda (E500(ii))	50.0	0.42	0.21	0.43	0.21
16	Sign up	91.2	0.34	0.31	0.34	0.31
17	Essence of rum	—	0.047	—	0.047	—
	Total		745.35	570.26	749.83	573.69
	Total phase loss 3.5%			20.10
	Other losses 0.6%					3.42
	General losses 4.1%					23.52
	Output	82.2	669.30	550.16	669.30	550.16

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).	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

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how to calculate the recipe for gingerbread

Recipe on №81 Gingerbread Tale contained in handbooks:

1986 Gingerbread recipes

Consolidated recipe: №81 Gingerbread Tale

Recipe on №81 Gingerbread Tale contained in handbooks:

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