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All groups → All products → Gingerbread → Mats from a mixture of wheat flour 1 and rye → №92 Minskaya Kovrizhka with raisins → recipe number 1 → Consolidated recipe

Consolidated recipe: №92 Minskaya 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 33 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Glaze syrup78.0 41.97 32.74 1.39 1.08 
Total15.8 84.2 1008.25 849.25 33.27 28.03 
Losses 0.5%4.25 0.14 
Output15.5 84.5 1000.00 845.00 27.88 
Losses before baking/boiling, shrinkage 0.25%84.2 2.52 2.12 0.0830.070
Baking/boiling 0.32%3.22 0.11 
Losses after baking/boiling, shrinkage 0.25%84.5 2.51 2.12 0.0830.070
List of recipes
Gingerbread
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 31.89 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Wheat flour 1s85.5 344.33 294.40 10.98 9.39 
3Raisins80.0 129.12 103.30 4.12 3.29 
4Seeded rye flour85.5 86.08 73.60 2.74 2.35 
5Margarine84.0 64.56 54.23 2.06 1.73 
6Sign up
7Ammonium salt (E503(i))—  8.96 —   0.29 —   
8Dry perfume100.0 2.58 2.58 0.0820.082
9Baking soda (E500(ii))50.0 1.30 0.65 0.0410.021
Total18.7 81.3 1057.87 859.61 33.73 27.41 
Losses 1.7%14.61 0.47 
Output15.5 84.5 1000.00 845.00 31.89 26.94 
Losses before baking/boiling, shrinkage 0.84968%81.3 8.99 7.30 0.29 0.23 
Baking/boiling 3.84%40.24 1.28 
Losses after baking/boiling, shrinkage 0.84968%84.5 8.64 7.30 0.28 0.23 
Glaze syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 1.39 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  315.13 —   0.44 —   
Total28.5 71.5 1108.20 791.88 1.53 1.10 
Losses 1.5%11.88 0.016
Output22.0 78.0 1000.00 780.00 1.39 1.08 
Losses before baking/boiling, shrinkage 0.75014%71.5 8.31 5.94 0.0120.008
Baking/boiling 8.39%92.27 0.13 
Losses after baking/boiling, shrinkage 0.75014%78.0 7.62 5.94 0.0110.008
Consolidated recipe, k=1.003249
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 33 kg finished product
in kind
in solids
in kind
in solids
1Sign up78.0 12.35 9.63 12.39 9.67 
2Wheat flour 1s85.5 12.05 10.30 12.09 10.34 
3Raisins80.0 4.12 3.29 4.13 3.30 
4Seeded rye flour85.5 2.74 2.35 2.75 2.35 
5Margarine84.0 2.06 1.73 2.07 1.73 
6Sign up99.851.10 1.10 1.10 1.10 
7Water—  0.44 —   0.44 —   
8Ammonium salt (E503(i))—  0.29 —   0.29 —   
9Dry perfume100.0 0.0820.0820.0830.083
10Baking soda (E500(ii))50.0 0.0410.0210.0420.021
Total35.27 28.51 35.38 28.60 
Total phase loss 2.2%0.62 
Other losses 0.32%0.093
General losses 2.5%0.72 
Output84.5 33.00 27.88 33.00 27.88 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

Recipe on №92 Minskaya Kovrizhka with raisins contained in handbooks:

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