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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №08 Lviv gingerbread with poppy seeds (raw glazed) → Gingerbread → Consolidated recipe

Consolidated recipe: Gingerbread

Gingerbread
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 445.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85209.41 209.10 93.21 93.07 
3Poppy95.5 107.70 102.85 47.94 45.78 
4Margarine84.0 64.73 54.37 28.81 24.20 
5Wheat flour 1s (on the dust)85.5 42.43 36.28 18.89 16.15 
6Sign up
7Ammonium salt (E503(i))—  4.88 —   2.17 —   
8Baking soda (E500(ii))50.0 1.09 0.54 0.49 0.24 
Total11.6 88.4 1012.78 895.23 450.79 398.47 
Losses 1.7%15.23 6.78 
Output12.0 88.0 1000.00 880.00 391.69 
Losses before baking/boiling, shrinkage 0.85067%88.4 8.62 7.62 3.83 3.39 
Baking/boiling -0.45%-4.49 -2.00 
Losses after baking/boiling, shrinkage 0.85067%88.0 8.65 7.62 3.85 3.39 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 17.19 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  384.62 —   6.61 —   
3Lactic acid (E270)40.0 2.10 0.84 0.0360.014
4Baking soda (E500(ii))50.0 0.91 0.45 0.0160.008
Total35.6 64.4 1086.92 699.55 18.68 12.03 
Output30.0 70.0 1000.00 699.55 17.19 12.03 
Losses before baking/boiling, shrinkage -0.03249%64.4 -0.35 -0.23 -0.006-0.004
Baking/boiling 8.06%87.60 1.51 
Losses after baking/boiling, shrinkage -0.03249%70.0 -0.32 -0.23 -0.006-0.004
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 445.1 kg finished product
in kind
in solids
1Sign up85.5 260.98 223.14 
2Granulated sugar99.85105.23 105.07 
3Poppy95.5 47.94 45.78 
4Margarine84.0 28.81 24.20 
5Water—  6.61 —   
6Sign up—  2.17 —   
7Baking soda (E500(ii))50.0 0.50 0.25 
8Lactic acid (E270)40.0 0.0360.014
Total452.28 398.46 
General losses 1.7%6.77 
Output88.0 445.10 391.69 
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

№08 Lviv gingerbread with poppy seeds (raw glazed) (Gingerbread) included in recipes:

№08 Lviv gingerbread with poppy seeds (raw glazed)recipe number 1

Recipe on №08 Lviv gingerbread with poppy seeds (raw glazed) (Gingerbread) contained in handbooks:

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