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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 259.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Glaze syrup	78.0	41.97	32.74	10.91	8.51
	Total	15.8 84.2	1008.25	849.25	262.05	220.72
	Losses 0.5%			4.25		1.10
	Output	15.5 84.5	1000.00	845.00		219.62
	Losses before baking/boiling, shrinkage 0.25%	84.2	2.52	2.12	0.66	0.55
	Baking/boiling 0.32%		3.22		0.84
	Losses after baking/boiling, shrinkage 0.25%	84.5	2.51	2.12	0.65	0.55

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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 251.14 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Wheat flour 1s	85.5	344.33	294.40	86.47	73.94
3	Raisins	80.0	129.12	103.30	32.43	25.94
4	Seeded rye flour	85.5	86.08	73.60	21.62	18.48
5	Margarine	84.0	64.56	54.23	16.21	13.62
6	Sign up
7	Ammonium salt (E503(i))	—	8.96	—	2.25	—
8	Dry perfume	100.0	2.58	2.58	0.65	0.65
9	Baking soda (E500(ii))	50.0	1.30	0.65	0.33	0.16
	Total	18.7 81.3	1057.87	859.61	265.67	215.88
	Losses 1.7%			14.61		3.67
	Output	15.5 84.5	1000.00	845.00	251.14	212.21
	Losses before baking/boiling, shrinkage 0.84968%	81.3	8.99	7.30	2.26	1.83
	Baking/boiling 3.84%		40.24		10.11
	Losses after baking/boiling, shrinkage 0.84968%	84.5	8.64	7.30	2.17	1.83

Glaze syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.91 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	315.13	—	3.44	—
	Total	28.5 71.5	1108.20	791.88	12.09	8.64
	Losses 1.5%			11.88		0.13
	Output	22.0 78.0	1000.00	780.00	10.91	8.51
	Losses before baking/boiling, shrinkage 0.75014%	71.5	8.31	5.94	0.091	0.065
	Baking/boiling 8.39%		92.27		1.01
	Losses after baking/boiling, shrinkage 0.75014%	78.0	7.62	5.94	0.083	0.065

Consolidated recipe, k=1.003249
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 259.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	78.0	97.28	75.88	97.60	76.13
2	Wheat flour 1s	85.5	94.90	81.14	95.21	81.41
3	Raisins	80.0	32.43	25.94	32.53	26.03
4	Seeded rye flour	85.5	21.62	18.48	21.69	18.54
5	Margarine	84.0	16.21	13.62	16.27	13.66
6	Sign up	99.85	8.65	8.64	8.68	8.67
7	Water	—	3.44	—	3.45	—
8	Ammonium salt (E503(i))	—	2.25	—	2.26	—
9	Dry perfume	100.0	0.65	0.65	0.65	0.65
10	Baking soda (E500(ii))	50.0	0.33	0.16	0.33	0.16
	Total		277.76	224.52	278.66	225.25
	Total phase loss 2.2%			4.90
	Other losses 0.32%					0.73
	General losses 2.5%					5.63
	Output	84.5	259.90	219.62	259.90	219.62

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

1986 Gingerbread recipes

Consolidated recipe №92 Minskaya Kovrizhka with raisins

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

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