To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

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 614.9 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	59.90	39.53
3	Glaze syrup	78.0	15.22	11.87	9.36	7.30
	Total	20.9 79.1	1004.32	793.97	617.55	488.21
	Losses 0.5%			3.97		2.44
	Output	21.0 79.0	1000.00	790.00		485.77
	Losses before baking/boiling, shrinkage 0.25%	79.1	2.51	1.98	1.54	1.22
	Baking/boiling -0.07%		-0.71		-0.43
	Losses after baking/boiling, shrinkage 0.25%	79.0	2.51	1.98	1.54	1.22

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Gingerbread
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 548.3 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Trimming with filling	82.5	258.68	213.41	141.83	117.01
3	Granulated sugar	99.85	187.93	187.65	103.04	102.89
4	Starch syrup	78.0	50.69	39.54	27.79	21.68
5	water	—	44.37	—	24.33	—
6	Sign up
7	Melange	27.0	36.96	9.98	20.27	5.47
8	Burnt (raw) (in dough)	78.0	15.83	12.35	8.68	6.77
9	Ammonium salt (E503(i))	—	5.76	—	3.16	—
10	Dry perfume	100.0	5.28	5.28	2.90	2.90
11	Sign up
	Total	19.5 80.5	1017.28	818.91	557.77	449.01
	Losses 1.7%			13.91		7.63
	Output	19.5 80.5	1000.00	805.00	548.30	441.38
	Losses before baking/boiling, shrinkage 0.84946%	80.5	8.64	6.96	4.74	3.81
	Losses after baking/boiling, shrinkage 0.84946%	80.5	8.64	6.96	4.74	3.81

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 59.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
	Total	34.0 66.0	1025.64	676.92	61.43	40.55
	Losses 2.5%			16.92		1.01
	Output	34.0 66.0	1000.00	660.00	59.90	39.53
	Losses before baking/boiling, shrinkage 1.24995%	66.0	12.82	8.46	0.77	0.51
	Losses after baking/boiling, shrinkage 1.24995%	66.0	12.82	8.46	0.77	0.51

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 9.36 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	2.95	—
	Total	28.5 71.5	1108.20	791.88	10.37	7.41
	Losses 1.5%			11.88		0.11
	Output	22.0 78.0	1000.00	780.00	9.36	7.30
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.078	0.056
	Baking/boiling 8.39%		92.27		0.86
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.071	0.056

Consolidated recipe, k=1.002539
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 614.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	202.05	172.75	202.56	173.19
2	Trimming with filling	82.5	141.83	117.01	142.19	117.31
3	Granulated sugar	99.85	110.46	110.30	110.74	110.58
4	Jam	66.0	61.43	40.55	61.59	40.65
5	Starch syrup	78.0	27.79	21.68	27.86	21.73
6	Sign up	—	27.28	—	27.35	—
7	Margarine	84.0	22.58	18.97	22.64	19.01
8	Melange	27.0	20.27	5.47	20.32	5.49
9	Burnt (raw)	78.0	8.68	6.77	8.70	6.79
10	Ammonium salt (E503(i))	—	3.16	—	3.17	—
11	Sign up	100.0	2.90	2.90	2.90	2.90
12	Baking soda (E500(ii))	50.0	1.15	0.58	1.15	0.58
	Total		629.58	496.97	631.18	498.23
	Total phase loss 2.3%			11.19
	Other losses 0.25%					1.26
	General losses 2.5%					12.46
	Output	79.0	614.90	485.77	614.90	485.77

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Call me back, I want to calculate my recipe.

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:

calculations, forms, documents: