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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 598.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling honey gingerbread74.0 127.12 94.07 76.12 56.33 
3Glaze syrup78.0 43.96 34.29 26.32 20.53 
Total17.1 82.9 1024.20 849.25 613.29 508.53 
Losses 0.5%4.25 2.54 
Output15.5 84.5 1000.00 845.00 505.99 
Losses before baking/boiling, shrinkage 0.25%82.9 2.56 2.12 1.53 1.27 
Baking/boiling 1.87%19.13 11.45 
Losses after baking/boiling, shrinkage 0.25%84.5 2.51 2.12 1.50 1.27 
List of recipes
Gingerbread
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 510.85 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Natural honey78.0 254.49 198.50 130.01 101.40 
3Granulated sugar99.85152.69 152.46 78.00 77.88 
4Margarine84.0 50.90 42.76 26.00 21.84 
5Wheat flour 1s (on the dust)85.5 39.70 33.94 20.28 17.34 
6Sign up
7Dry perfume100.0 3.05 3.05 1.56 1.56 
8Baking soda (E500(ii))50.0 1.54 0.77 0.79 0.39 
Total14.8 85.2 1016.64 866.66 519.35 442.73 
Losses 2.5%21.66 11.07 
Output15.5 84.5 1000.00 845.00 510.85 431.67 
Losses before baking/boiling, shrinkage 1.24966%85.2 12.70 10.83 6.49 5.53 
Baking/boiling -0.88%-8.88 -4.54 
Losses after baking/boiling, shrinkage 1.24966%84.5 12.82 10.83 6.55 5.53 
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 76.12 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total26.0 74.0 1025.64 758.97 78.07 57.77 
Losses 2.5%18.97 1.44 
Output26.0 74.0 1000.00 740.00 76.12 56.33 
Losses before baking/boiling, shrinkage 1.24995%74.0 12.82 9.49 0.98 0.72 
Losses after baking/boiling, shrinkage 1.24995%74.0 12.82 9.49 0.98 0.72 
Glaze syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 26.32 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  315.13 —   8.30 —   
Total28.5 71.5 1108.20 791.88 29.17 20.84 
Losses 1.5%11.88 0.31 
Output22.0 78.0 1000.00 780.00 26.32 20.53 
Losses before baking/boiling, shrinkage 0.75014%71.5 8.31 5.94 0.22 0.16 
Baking/boiling 8.39%92.27 2.43 
Losses after baking/boiling, shrinkage 0.75014%78.0 7.62 5.94 0.20 0.16 
Consolidated recipe, k=1.012022
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 598.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 280.29 239.65 283.66 242.53 
2Natural honey78.0 130.01 101.40 131.57 102.62 
3Granulated sugar99.8598.88 98.73 100.07 99.92 
4Fruit filling74.0 78.07 57.77 79.01 58.47 
5Margarine84.0 26.00 21.84 26.31 22.10 
6Sign up—  8.30 —   8.39 —   
7Ammonium salt (E503(i))—  2.70 —   2.73 —   
8Dry perfume100.0 1.56 1.56 1.58 1.58 
9Baking soda (E500(ii))50.0 0.79 0.39 0.80 0.40 
Total626.59 521.35 634.13 527.62 
Total phase loss 2.9%15.36 
Other losses 1.2%6.27 
General losses 4.1%21.63 
Output84.5 598.80 505.99 598.80 505.99 
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