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All groups → All products → Gingerbread → 1st grade wheat flour mats → glazed → №88 Chocolate Kovrizhka with raisins → recipe number 1 → Consolidated recipe

Consolidated recipe №88 Chocolate Kovrizhka 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 855.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Gourd syrup Chocolate78.0 33.54 26.16 28.70 22.38 
Total16.2 83.8 1007.42 844.22 861.95 722.32 
Losses 0.5%4.22 3.61 
Output16.0 84.0 1000.00 840.00 718.70 
Losses before baking/boiling, shrinkage 0.25%83.8 2.52 2.11 2.15 1.81 
Baking/boiling 0.24%2.39 2.04 
Losses after baking/boiling, shrinkage 0.25%84.0 2.51 2.11 2.15 1.81 
List of recipes
Gingerbread
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 833.25 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85174.55 174.29 145.44 145.23 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 147.39 109.07 122.81 90.88 
4Fruit cooking69.0 77.58 53.53 64.64 44.60 
5Raisins80.0 77.58 62.06 64.64 51.71 
6Sign up
7Starch syrup78.0 38.77 30.24 32.31 25.20 
8Wheat flour 1s (on the dust)85.5 31.03 26.53 25.86 22.11 
9Chicken eggs [chicken egg] [2]27.0 27.15 7.33 22.62 6.11 
10Cocoa powder [Skurikhin]95.0 14.35 13.63 11.96 11.36 
11Sign up
12Baking soda (E500(ii))50.0 1.14 0.57 0.95 0.47 
Total17.7 82.3 1037.81 854.54 864.76 712.05 
Losses 1.7%14.54 12.11 
Output16.0 84.0 1000.00 840.00 833.25 699.93 
Losses before baking/boiling, shrinkage 0.85067%82.3 8.83 7.27 7.36 6.06 
Baking/boiling 1.98%20.33 16.94 
Losses after baking/boiling, shrinkage 0.85067%84.0 8.65 7.27 7.21 6.06 
Gourd syrup Chocolate basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 28.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  220.83 —   6.34 —   
3Cocoa powder [Skurikhin]95.0 27.38 26.01 0.79 0.75 
Total22.0 78.0 1015.23 791.88 29.13 22.72 
Losses 1.5%11.88 0.34 
Output22.0 78.0 1000.00 780.00 28.70 22.38 
Losses before baking/boiling, shrinkage 0.75014%78.0 7.62 5.94 0.22 0.17 
Losses after baking/boiling, shrinkage 0.75014%78.0 7.62 5.94 0.22 0.17 
Consolidated recipe, k=1.003214
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 855.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 349.08 298.47 350.20 299.42 
2Granulated sugar99.85167.46 167.20 167.99 167.74 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 122.81 90.88 123.21 91.17 
4Fruit cooking69.0 64.64 44.60 64.85 44.75 
5Raisins80.0 64.64 51.71 64.85 51.88 
6Sign up84.0 45.25 38.01 45.40 38.14 
7Starch syrup78.0 32.31 25.20 32.41 25.28 
8Chicken eggs [chicken egg] [2]27.0 22.62 6.11 22.70 6.13 
9Cocoa powder [Skurikhin]95.0 12.74 12.11 12.78 12.14 
10water—  6.34 —   6.36 —   
11Sign up—  5.04 —   5.06 —   
12Baking soda (E500(ii))50.0 0.95 0.47 0.95 0.48 
Total893.89 734.77 896.76 737.13 
Total phase loss 2.2%16.07 
Other losses 0.32%2.36 
General losses 2.5%18.43 
Output84.0 855.60 718.70 855.60 718.70 
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