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All groups → All products → Gingerbread → Top grade wheat flour mats → No. 91 Gourd with filling → recipe number 1 → Consolidated recipe

Consolidated recipe: No. 91 Gourd with filling

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 306.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Jam (like semifinished in gingerbread)	66.0	97.41	64.29	29.84	19.69
3	Glaze syrup	78.0	15.22	11.87	4.66	3.64
	Total	20.9 79.1	1004.32	793.97	307.62	243.19
	Losses 0.5%			3.97		1.22
	Output	21.0 79.0	1000.00	790.00		241.98
	Losses before baking/boiling, shrinkage 0.25%	79.1	2.51	1.98	0.77	0.61
	Baking/boiling -0.07%		-0.71		-0.22
	Losses after baking/boiling, shrinkage 0.25%	79.0	2.51	1.98	0.77	0.61

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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 273.12 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Trimming with filling	82.5	258.68	213.41	70.65	58.29
3	Granulated sugar	99.85	187.93	187.65	51.33	51.25
4	Starch syrup	78.0	50.69	39.54	13.84	10.80
5	water	—	44.37	—	12.12	—
6	Sign up
7	Melange	27.0	36.96	9.98	10.09	2.73
8	Burnt (raw) (in dough)	78.0	15.83	12.35	4.32	3.37
9	Ammonium salt (E503(i))	—	5.76	—	1.57	—
10	Dry perfume	100.0	5.28	5.28	1.44	1.44
11	Sign up
	Total	19.5 80.5	1017.28	818.91	277.84	223.66
	Losses 1.7%			13.91		3.80
	Output	19.5 80.5	1000.00	805.00	273.12	219.86
	Losses before baking/boiling, shrinkage 0.84946%	80.5	8.64	6.96	2.36	1.90
	Losses after baking/boiling, shrinkage 0.84946%	80.5	8.64	6.96	2.36	1.90

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 29.84 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
	Total	34.0 66.0	1025.64	676.92	30.60	20.20
	Losses 2.5%			16.92		0.50
	Output	34.0 66.0	1000.00	660.00	29.84	19.69
	Losses before baking/boiling, shrinkage 1.24995%	66.0	12.82	8.46	0.38	0.25
	Losses after baking/boiling, shrinkage 1.24995%	66.0	12.82	8.46	0.38	0.25

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 4.66 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	1.47	—
	Total	28.5 71.5	1108.20	791.88	5.17	3.69
	Losses 1.5%			11.88		0.055
	Output	22.0 78.0	1000.00	780.00	4.66	3.64
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.039	0.028
	Baking/boiling 8.39%		92.27		0.43
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.036	0.028

Consolidated recipe, k=1.002539
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 306.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	100.65	86.05	100.90	86.27
2	Trimming with filling	82.5	70.65	58.29	70.83	58.44
3	Granulated sugar	99.85	55.03	54.94	55.17	55.08
4	Jam	66.0	30.60	20.20	30.68	20.25
5	Starch syrup	78.0	13.84	10.80	13.88	10.83
6	Sign up	—	13.59	—	13.62	—
7	Margarine	84.0	11.25	9.45	11.28	9.47
8	Melange	27.0	10.09	2.73	10.12	2.73
9	Burnt (raw)	78.0	4.32	3.37	4.33	3.38
10	Ammonium salt (E503(i))	—	1.57	—	1.58	—
11	Sign up	100.0	1.44	1.44	1.45	1.45
12	Baking soda (E500(ii))	50.0	0.57	0.29	0.58	0.29
	Total		313.61	247.55	314.41	248.18
	Total phase loss 2.3%			5.58
	Other losses 0.25%					0.63
	General losses 2.5%					6.20
	Output	79.0	306.30	241.98	306.30	241.98

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange	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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how to calculate the recipe for gingerbread

Recipe on No. 91 Gourd with filling contained in handbooks:

1986 Gingerbread recipes

Consolidated recipe: No. 91 Gourd with filling

Recipe on No. 91 Gourd with filling contained in handbooks:

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