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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 230 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	52.61	33.88
3	Glaze syrup	78.0	46.32	36.13	10.65	8.31
4	No. P09 Blotting syrup	55.0	33.35	18.34	7.67	4.22
	Total	18.2 81.8	1009.93	826.13	232.28	190.01
	Losses 0.5%			4.13		0.95
	Output	17.8 82.2	1000.00	822.00		189.06
	Losses before baking/boiling, shrinkage 0.25%	81.8	2.52	2.07	0.58	0.48
	Baking/boiling 0.49%		4.89		1.13
	Losses after baking/boiling, shrinkage 0.25%	82.2	2.51	2.07	0.58	0.48

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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 161.35 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Artificial honey	78.0	385.73	300.87	62.24	48.54
3	Peeled rye flour	85.5	96.30	82.34	15.54	13.28
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	77.26	64.90	12.47	10.47
5	Wheat flour 1s (on the dust)	85.5	49.22	42.08	7.94	6.79
6	Sign up
7	Burnt (raw) (in dough)	78.0	19.31	15.06	3.12	2.43
8	Melange	27.0	19.26	5.20	3.11	0.84
9	Dry perfume	100.0	3.83	3.83	0.62	0.62
10	Ammonium salt (E503(i))	—	2.51	—	0.40	—
11	Sign up
	Total	18.1 81.9	1115.01	912.82	179.90	147.28
	Losses 2.5%			22.82		3.68
	Output	11.0 89.0	1000.00	890.00	161.35	143.60
	Losses before baking/boiling, shrinkage 1.24974%	81.9	13.93	11.41	2.25	1.84
	Baking/boiling 8.02%		88.26		14.24
	Losses after baking/boiling, shrinkage 1.24974%	89.0	12.82	11.41	2.07	1.84

fruit and berry filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 52.61 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Wine	—	114.48	—	6.02	—
3	Fruit filling	74.0	70.00	51.80	3.68	2.73
4	Citric acid (E330)	91.2	2.19	2.00	0.12	0.11
	Total	35.6 64.4	1060.37	682.86	55.79	35.93
	Losses 5.7%			38.86		2.04
	Output	35.6 64.4	1000.00	644.00	52.61	33.88
	Losses before baking/boiling, shrinkage 2.84547%	64.4	30.17	19.43	1.59	1.02
	Baking/boiling 0.0%		0.026		0.001
	Losses after baking/boiling, shrinkage 2.84547%	64.4	30.17	19.43	1.59	1.02

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.65 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	3.36	—
	Total	28.5 71.5	1108.20	791.88	11.81	8.44
	Losses 1.5%			11.88		0.13
	Output	22.0 78.0	1000.00	780.00	10.65	8.31
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.089	0.063
	Baking/boiling 8.39%		92.27		0.98
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.081	0.063

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 7.67 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wine	—	285.40	—	2.19	—
3	water	—	274.06	—	2.10	—
4	Essence of rum	—	2.09	—	0.016	—
	Total	50.0 50.0	1125.92	563.52	8.64	4.32
	Losses 2.4%			13.52		0.10
	Output	45.0 55.0	1000.00	550.00	7.67	4.22
	Losses before baking/boiling, shrinkage 1.2%	50.0	13.51	6.76	0.10	0.052
	Baking/boiling 9.0%		100.12		0.77
	Losses after baking/boiling, shrinkage 1.2%	55.0	12.30	6.76	0.094	0.052

Consolidated recipe, k=1.006004
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 230 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	77.60	66.35	78.07	66.75
2	Artificial honey	78.0	62.24	48.54	62.61	48.84
3	Jam, confiture, preserves	72.0	45.97	33.10	46.25	33.30
4	Peeled rye flour	85.5	15.54	13.28	15.63	13.36
5	Granulated sugar	99.85	12.78	12.76	12.85	12.84
6	Sign up	84.0	12.47	10.47	12.54	10.53
7	Wine	—	8.21	—	8.26	—
8	Water	—	5.46	—	5.49	—
9	Vegetable oil	100.0	4.67	4.67	4.70	4.70
10	Fruit filling	74.0	3.68	2.73	3.71	2.74
11	Sign up	78.0	3.12	2.43	3.13	2.44
12	Melange	27.0	3.11	0.84	3.13	0.84
13	Dry perfume	100.0	0.62	0.62	0.62	0.62
14	Ammonium salt (E503(i))	—	0.40	—	0.41	—
15	Baking soda (E500(ii))	50.0	0.15	0.073	0.15	0.073
16	Sign up	91.2	0.12	0.11	0.12	0.11
17	Essence of rum	—	0.016	—	0.016	—
	Total		256.14	195.97	257.67	197.14
	Total phase loss 3.5%			6.91
	Other losses 0.6%					1.18
	General losses 4.1%					8.08
	Output	82.2	230.00	189.06	230.00	189.06

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Recipe on №81 Gingerbread Tale contained in handbooks:

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Consolidated recipe №81 Gingerbread Tale

Recipe on №81 Gingerbread Tale contained in handbooks:

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