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All groups → All products → Gingerbread → 1st grade wheat flour mats → glazed → №86 Amateur's gingerbread with raisins → recipe number 1 → Consolidated recipe

Consolidated recipe: №86 Amateur's gingerbread with raisins

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 367.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Jam (like semifinished in gingerbread)	66.0	69.08	45.59	25.36	16.74
3	Glaze syrup	78.0	32.56	25.40	11.95	9.32
	Total	17.0 83.0	1022.65	849.25	375.42	311.76
	Losses 0.5%			4.25		1.56
	Output	15.5 84.5	1000.00	845.00		310.20
	Losses before baking/boiling, shrinkage 0.25%	83.0	2.56	2.12	0.94	0.78
	Baking/boiling 1.72%		17.58		6.46
	Losses after baking/boiling, shrinkage 0.25%	84.5	2.51	2.12	0.92	0.78

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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 338.1 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Raisins	80.0	211.76	169.41	71.60	57.28
3	Artificial honey	78.0	169.42	132.15	57.28	44.68
4	Granulated sugar	99.85	127.06	126.87	42.96	42.90
5	Margarine	84.0	33.88	28.46	11.45	9.62
6	Sign up
7	Vegetable oil	100.0	12.71	12.71	4.30	4.30
8	Ammonium salt (E503(i))	—	6.60	—	2.23	—
9	Dry perfume	100.0	1.69	1.69	0.57	0.57
10	Baking soda (E500(ii))	50.0	1.68	0.84	0.57	0.28
	Total	15.6 84.4	1017.99	859.60	344.19	290.64
	Losses 1.7%			14.60		4.94
	Output	15.5 84.5	1000.00	845.00	338.10	285.70
	Losses before baking/boiling, shrinkage 0.84933%	84.4	8.65	7.30	2.92	2.47
	Baking/boiling 0.07%		0.70		0.24
	Losses after baking/boiling, shrinkage 0.84933%	84.5	8.64	7.30	2.92	2.47

Jam (like semifinished in gingerbread) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 25.36 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
	Total	34.0 66.0	1025.64	676.92	26.01	17.17
	Losses 2.5%			16.92		0.43
	Output	34.0 66.0	1000.00	660.00	25.36	16.74
	Losses before baking/boiling, shrinkage 1.24995%	66.0	12.82	8.46	0.33	0.21
	Losses after baking/boiling, shrinkage 1.24995%	66.0	12.82	8.46	0.33	0.21

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 11.95 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	3.77	—
	Total	28.5 71.5	1108.20	791.88	13.25	9.47
	Losses 1.5%			11.88		0.14
	Output	22.0 78.0	1000.00	780.00	11.95	9.32
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.10	0.071
	Baking/boiling 8.39%		92.27		1.10
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.091	0.071

Consolidated recipe, k=1.002796
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 367.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	153.23	131.01	153.65	131.37
2	Raisins	80.0	71.60	57.28	71.80	57.44
3	Artificial honey	78.0	57.28	44.68	57.44	44.80
4	Granulated sugar	99.85	52.44	52.36	52.59	52.51
5	Jam	66.0	26.01	17.17	26.08	17.21
6	Sign up	84.0	11.45	9.62	11.49	9.65
7	Vegetable oil	100.0	4.30	4.30	4.31	4.31
8	Water	—	3.77	—	3.78	—
9	Ammonium salt (E503(i))	—	2.23	—	2.24	—
10	Dry perfume	100.0	0.57	0.57	0.57	0.57
11	Sign up	50.0	0.57	0.28	0.57	0.28
	Total		383.44	317.27	384.51	318.15
	Total phase loss 2.2%			7.07
	Other losses 0.28%					0.89
	General losses 2.5%					7.95
	Output	84.5	367.10	310.20	367.10	310.20

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

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Recipe on №86 Amateur's gingerbread with raisins contained in handbooks:

1986 Gingerbread recipes

Consolidated recipe: №86 Amateur's gingerbread with raisins

Recipe on №86 Amateur's gingerbread with raisins contained in handbooks:

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