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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №29 Gingerbread Cosmos (glazed custard) → 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 749.6 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	166.53	166.28	124.83	124.64
3	Candied fruit	70.0	99.91	69.94	74.89	52.42
4	Natural honey	78.0	88.82	69.28	66.58	51.93
5	Margarine	84.0	83.27	69.95	62.42	52.43
6	Sign up
7	Wheat flour 1s (on the dust)	85.5	41.64	35.60	31.21	26.69
8	Ammonium salt (E503(i))	—	6.57	—	4.92	—
9	Lemon essence	—	1.68	—	1.26	—
10	Baking soda (E500(ii))	50.0	1.66	0.83	1.24	0.62
	Total	17.5 82.5	1089.57	898.48	816.74	673.50
	Losses 0.39%			3.48		2.61
	Output	10.5 89.5	1000.00	895.00		670.89
	Losses before baking/boiling, shrinkage 0.19384%	82.5	2.11	1.74	1.58	1.31
	Baking/boiling 7.86%		85.51		64.10
	Losses after baking/boiling, shrinkage 0.19384%	89.5	1.95	1.74	1.46	1.31

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Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 749.6 kg finished product
			in kind	in solids
1	Sign up	85.5	447.33	382.47
2	Granulated sugar	99.85	124.83	124.64
3	Candied fruit	70.0	74.89	52.42
4	Natural honey	78.0	66.58	51.93
5	Margarine	84.0	62.42	52.43
6	Sign up	27.0	33.26	8.98
7	Ammonium salt (E503(i))	—	4.92	—
8	Lemon essence	—	1.26	—
9	Baking soda (E500(ii))	50.0	1.24	0.62
	Total		816.74	673.50
	General losses 0.39%			2.61
	Output	89.5	749.60	670.89

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Recipe on №29 Gingerbread Cosmos (glazed custard) (Gingerbread) contained in handbooks:

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Consolidated recipe Gingerbread

Recipe on №29 Gingerbread Cosmos (glazed custard) (Gingerbread) contained in handbooks:

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