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All groups → All products → Gingerbread → Products for diabetics → №61 Gingerbread "Diabetic on xylitol" → Basic recipe → Consolidated recipe

Consolidated recipe: №61 Gingerbread "Diabetic on xylitol"

Basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 111.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Syrup for glazing78.0 161.63 126.07 17.97 14.02 
Total13.2 86.8 1024.21 889.45 113.89 98.91 
Losses 0.5%4.45 0.50 
Output11.5 88.5 1000.00 885.00 98.41 
Losses before baking/boiling, shrinkage 0.25042%86.8 2.56 2.23 0.29 0.25 
Baking/boiling 1.87%19.13 2.13 
Losses after baking/boiling, shrinkage 0.25042%88.5 2.52 2.23 0.28 0.25 
List of recipes
semi-finished gingerbread
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 95.92 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Xylitol (E967)98.0 326.88 320.34 31.35 30.73 
3Margarine84.0 122.48 102.88 11.75 9.87 
4Mint essence—  4.52 —   0.43 —   
5Ammonium carbonic (E503(i))—  2.73 —   0.26 —   
Total11.3 88.7 1014.61 900.32 97.32 86.36 
Losses 1.7%15.32 1.47 
Output11.5 88.5 1000.00 885.00 95.92 84.89 
Losses before baking/boiling, shrinkage 0.85057%88.7 8.63 7.66 0.83 0.73 
Baking/boiling -0.27%-2.67 -0.26 
Losses after baking/boiling, shrinkage 0.85057%88.5 8.65 7.66 0.83 0.73 
Syrup for glazing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 17.97 kg phases
in kind
in solids
in kind
in solids
1Sign up
Total2.0 98.0 808.04 791.88 14.52 14.23 
Losses 1.5%11.88 0.21 
Output22.0 78.0 1000.00 780.00 17.97 14.02 
Losses before baking/boiling, shrinkage 0.75%98.0 6.06 5.94 0.11 0.11 
Baking/boiling -25.64%-205.64 -3.70 
Losses after baking/boiling, shrinkage 0.75%78.0 7.61 5.94 0.14 0.11 
Consolidated recipe, k=1.004465
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 111.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 53.52 45.76 53.76 45.97 
2Xylitol (E967)98.0 45.88 44.96 46.08 45.16 
3Margarine84.0 11.75 9.87 11.80 9.91 
4Mint essence—  0.43 —   0.44 —   
5Ammonium carbonic (E503(i))—  0.26 —   0.26 —   
Total111.84 100.59 112.34 101.04 
Total phase loss 2.2%2.18 
Other losses 0.44%0.45 
General losses 2.6%2.63 
Output88.5 111.20 98.41 111.20 98.41 
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

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