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All groups → All products → Gingerbread → Wheat flour mats, 2nd grade → №84 Kovrizhka South → recipe number 1 → Consolidated recipe

Consolidated recipe: №84 Kovrizhka South

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 619.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Glaze syrup	78.0	61.31	47.82	37.96	29.61
	Total	15.9 84.1	1009.74	849.25	625.13	525.77
	Losses 0.5%			4.25		2.63
	Output	15.5 84.5	1000.00	845.00		523.14
	Losses before baking/boiling, shrinkage 0.25%	84.1	2.52	2.12	1.56	1.31
	Baking/boiling 0.47%		4.70		2.91
	Losses after baking/boiling, shrinkage 0.25%	84.5	2.51	2.12	1.56	1.31

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P / f gingerbread South
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 587.17 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	227.72	227.38	133.71	133.51
3	Natural honey	78.0	116.39	90.78	68.34	53.31
4	Starch syrup	78.0	91.09	71.05	53.49	41.72
5	Wheat flour 2c (on the dust)	85.5	39.47	33.75	23.18	19.82
6	Sign up
7	Ammonium salt (E503(i))	—	4.60	—	2.70	—
8	Burnt (raw) (in dough)	78.0	2.53	1.97	1.49	1.16
9	Baking soda (E500(ii))	50.0	2.02	1.01	1.19	0.59
10	Cinnamon	100.0	0.76	0.76	0.45	0.45
11	Sign up
	Total	15.5 84.5	1017.30	859.62	597.33	504.74
	Losses 1.7%			14.62		8.58
	Output	15.5 84.5	1000.00	845.00	587.17	496.16
	Losses before baking/boiling, shrinkage 0.85022%	84.5	8.65	7.31	5.08	4.29
	Losses after baking/boiling, shrinkage 0.85022%	84.5	8.65	7.31	5.08	4.29

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 37.96 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	11.96	—
	Total	28.5 71.5	1108.20	791.88	42.06	30.06
	Losses 1.5%			11.88		0.45
	Output	22.0 78.0	1000.00	780.00	37.96	29.61
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.32	0.23
	Baking/boiling 8.39%		92.27		3.50
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.29	0.23

Consolidated recipe, k=1.003274
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 619.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	320.31	273.86	321.36	274.76
2	Granulated sugar	99.85	163.81	163.57	164.35	164.10
3	Natural honey	78.0	68.34	53.31	68.56	53.48
4	Starch syrup	78.0	53.49	41.72	53.66	41.86
5	water	—	27.48	—	27.57	—
6	Sign up	—	2.70	—	2.71	—
7	Burnt (raw)	78.0	1.49	1.16	1.49	1.16
8	Baking soda (E500(ii))	50.0	1.19	0.59	1.19	0.59
9	Cinnamon	100.0	0.45	0.45	0.45	0.45
10	Carnation	100.0	0.15	0.15	0.15	0.15
	Total		639.39	534.80	641.49	536.55
	Total phase loss 2.2%			11.66
	Other losses 0.33%					1.75
	General losses 2.5%					13.41
	Output	84.5	619.10	523.14	619.10	523.14

Allergens
Allergens	used as an ingredient	unintentional presence (cross-contact)
Cereals containing gluten.	no data	no data
Crustaceans and products thereof.	no data	no data
Eggs and products thereof.	no data	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

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Recipe on №84 Kovrizhka South contained in handbooks:

1986 Gingerbread recipes

Consolidated recipe: №84 Kovrizhka South

Recipe on №84 Kovrizhka South contained in handbooks:

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