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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 12 Curly gingerbread (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 36.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85290.32 289.88 10.54 10.52 
3Starch syrup78.0 63.87 49.82 2.32 1.81 
4Wheat flour 1s (on the dust)85.5 45.29 38.72 1.64 1.41 
5Melange27.0 29.03 7.84 1.05 0.28 
6Sign up
7Baking soda (E500(ii))50.0 1.74 0.87 0.0630.032
8Dry perfume100.0 1.45 1.45 0.0530.053
Total13.1 86.9 1018.42 885.06 36.97 32.13 
Losses 1.7%15.06 0.55 
Output13.0 87.0 1000.00 870.00 31.58 
Losses before baking/boiling, shrinkage 0.85062%86.9 8.66 7.53 0.31 0.27 
Baking/boiling 0.11%1.10 0.040
Losses after baking/boiling, shrinkage 0.85062%87.0 8.65 7.53 0.31 0.27 
List of recipes
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 36.3 kg finished product
in kind
in solids
1Sign up85.5 22.72 19.43 
2Granulated sugar99.8510.54 10.52 
3Starch syrup78.0 2.32 1.81 
4Melange27.0 1.05 0.28 
5Ammonium salt (E503(i))—  0.22 —   
6Sign up50.0 0.0630.032
7Dry perfume100.0 0.0530.053
Total36.97 32.13 
General losses 1.7%0.55 
Output87.0 36.30 31.58 
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Recipe on No. 12 Curly gingerbread (raw glazed) (Gingerbread) contained in handbooks:

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