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All groups → All products → Gingerbread → 1st grade wheat flour mats → glazed with lots of honey → №89 Honey carpet → recipe number 1 → Consolidated recipe

Consolidated recipe: №89 Honey carpet

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 130.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling honey gingerbread	74.0	127.12	94.07	16.59	12.28
3	Glaze syrup	78.0	43.96	34.29	5.74	4.47
	Total	17.1 82.9	1024.20	849.25	133.66	110.83
	Losses 0.5%			4.25		0.55
	Output	15.5 84.5	1000.00	845.00		110.27
	Losses before baking/boiling, shrinkage 0.25%	82.9	2.56	2.12	0.33	0.28
	Baking/boiling 1.87%		19.13		2.50
	Losses after baking/boiling, shrinkage 0.25%	84.5	2.51	2.12	0.33	0.28

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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 111.33 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Natural honey	78.0	254.49	198.50	28.33	22.10
3	Granulated sugar	99.85	152.69	152.46	17.00	16.97
4	Margarine	84.0	50.90	42.76	5.67	4.76
5	Wheat flour 1s (on the dust)	85.5	39.70	33.94	4.42	3.78
6	Sign up
7	Dry perfume	100.0	3.05	3.05	0.34	0.34
8	Baking soda (E500(ii))	50.0	1.54	0.77	0.17	0.086
	Total	14.8 85.2	1016.64	866.66	113.19	96.49
	Losses 2.5%			21.66		2.41
	Output	15.5 84.5	1000.00	845.00	111.33	94.08
	Losses before baking/boiling, shrinkage 1.24966%	85.2	12.70	10.83	1.41	1.21
	Baking/boiling -0.88%		-8.88		-0.99
	Losses after baking/boiling, shrinkage 1.24966%	84.5	12.82	10.83	1.43	1.21

Filling honey gingerbread basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 16.59 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
	Total	26.0 74.0	1025.64	758.97	17.01	12.59
	Losses 2.5%			18.97		0.31
	Output	26.0 74.0	1000.00	740.00	16.59	12.28
	Losses before baking/boiling, shrinkage 1.24995%	74.0	12.82	9.49	0.21	0.16
	Losses after baking/boiling, shrinkage 1.24995%	74.0	12.82	9.49	0.21	0.16

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 5.74 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	1.81	—
	Total	28.5 71.5	1108.20	791.88	6.36	4.54
	Losses 1.5%			11.88		0.068
	Output	22.0 78.0	1000.00	780.00	5.74	4.47
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.048	0.034
	Baking/boiling 8.39%		92.27		0.53
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.044	0.034

Consolidated recipe, k=1.012022
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 130.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	61.09	52.23	61.82	52.86
2	Natural honey	78.0	28.33	22.10	28.67	22.37
3	Granulated sugar	99.85	21.55	21.52	21.81	21.78
4	Fruit filling	74.0	17.01	12.59	17.22	12.74
5	Margarine	84.0	5.67	4.76	5.73	4.82
6	Sign up	—	1.81	—	1.83	—
7	Ammonium salt (E503(i))	—	0.59	—	0.60	—
8	Dry perfume	100.0	0.34	0.34	0.34	0.34
9	Baking soda (E500(ii))	50.0	0.17	0.086	0.17	0.087
	Total		136.56	113.62	138.20	114.99
	Total phase loss 2.9%			3.35
	Other losses 1.2%					1.37
	General losses 4.1%					4.71
	Output	84.5	130.50	110.27	130.50	110.27

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 №89 Honey carpet contained in handbooks:

1986 Gingerbread recipes

Consolidated recipe: №89 Honey carpet

Recipe on №89 Honey carpet contained in handbooks:

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