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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 → Technological map

Technological map №81 Gingerbread Tale

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g				Raw material consumption for0.1435 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	semi-finished product "Gingerbread"	fruit and berry filling	Glaze syrup	No. P09 Blotting syrup	in kind	in solids
Sign up	85.5	43.7	—	—	—	43.7	37.4
Artificial honey	78.0	39.1	—	—	—	39.1	30.5
Jam, confiture, preserves	72.0	—	28.9	—	—	28.9	20.8
Peeled rye flour	85.5	9.8	—	—	—	9.8	8.3
Granulated sugar	99.85	—	—	5.3	2.7	8.0	8.0
Sign up	84.0	7.8	—	—	—	7.8	6.6
Wine	—	—	3.8	—	1.4	5.2	—
Wheat flour 1s (on the dust)	85.5	5.0	—	—	—	5.0	4.3
Water	—	—	—	2.1	1.3	3.4	—
Vegetable oil	100.0	2.9	—	—	—	2.9	2.9
Sign up	74.0	—	2.3	—	—	2.3	1.7
Burnt (raw) (in dough)	78.0	2.0	—	—	—	2.0	1.5
Melange	27.0	2.0	—	—	—	2.0	0.53
Dry perfume	100.0	0.39	—	—	—	0.39	0.39
Ammonium salt (E503(i))	—	0.25	—	—	—	0.25	—
Sign up	50.0	0.09	—	—	—	0.09	0.05
Citric acid (E330)	91.2	—	0.07	—	—	0.07	0.07
Essence of rum	—	—	—	—	0.01	0.01	—
Total raw materials for semi-finished products		113.03	35.07	7.4	5.41	160.91	123.04
Output of convenience foods		101.3	33.0	6.7	4.8	—	—
The output of semi-finished products in the finished product		100.7	32.8	6.6	4.8	—	—
Output finished product	82.2						118.0
Humidity	17.8 ±2.0%	11.0%	35.6%	22.0%	45.0%	—	—

gramskilograms

List of recipes

Description of the technological process.

The technological process of production consists of the following stages:

Preparation of raw materials for production.
Preparation - No. P09 Blotting syrup
Preparation - Glaze syrup
Preparation - fruit and berry filling
Preparation - semi-finished product "Gingerbread"
Preparation - №81 Gingerbread Tale
Packaging, labeling, storage and transportation.

Preparation of raw materials for production.

The preparation of raw materials for production should be carried out in accordance with the relevant section of the collection 'Technological instructions for the production of flour confectionery' (AgroNIITEIPP, M., 1992), SP 2.3.6.1079-01 'Sanitary and epidemiological requirements for catering organizations, manufacturing and the turnover capacity of food products and food raw materials in them 'and the current' Instructions for preventing the ingress of foreign objects into products at enterprises of the confectionery industry and in cooperatives'.