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All groups → All products → Gingerbread → Products for diabetics → №61 Gingerbread "Diabetic on xylitol" → semi-finished gingerbread → Consolidated recipe

Consolidated recipe semi-finished gingerbread

semi-finished gingerbread
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 530.2 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Xylitol (E967)	98.0	326.88	320.34	173.31	169.85
3	Margarine	84.0	122.48	102.88	64.94	54.55
4	Mint essence	—	4.52	—	2.40	—
5	Ammonium carbonic (E503(i))	—	2.73	—	1.45	—
	Total	11.3 88.7	1014.61	900.32	537.95	477.35
	Losses 1.7%			15.32		8.12
	Output	11.5 88.5	1000.00	885.00		469.23
	Losses before baking/boiling, shrinkage 0.85057%	88.7	8.63	7.66	4.58	4.06
	Baking/boiling -0.27%		-2.67		-1.42
	Losses after baking/boiling, shrinkage 0.85057%	88.5	8.65	7.66	4.59	4.06