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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 33 Nut gingerbread (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 959.2 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85211.62 211.30 202.99 202.68 
3Artificial honey78.0 100.64 78.50 96.53 75.30 
4Margarine84.0 70.45 59.18 67.58 56.76 
5Starch syrup78.0 69.67 54.34 66.83 52.13 
6Sign up
7Wheat flour 1s (on the dust)85.5 37.06 31.69 35.55 30.39 
8Raw egg yolk46.0 13.11 6.03 12.58 5.78 
9Vanilla essence—  1.70 —   1.63 —   
10Ammonium salt (E503(i))—  1.56 —   1.50 —   
11Sign up
Total13.2 86.8 1020.06 885.05 978.44 848.94 
Losses 1.7%15.05 14.44 
Output13.0 87.0 1000.00 870.00 834.50 
Losses before baking/boiling, shrinkage 0.85031%86.8 8.67 7.53 8.32 7.22 
Baking/boiling 0.27%2.74 2.62 
Losses after baking/boiling, shrinkage 0.85031%87.0 8.65 7.53 8.30 7.22 
List of recipes
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 959.2 kg finished product
in kind
in solids
1Sign up85.5 488.83 417.95 
2Granulated sugar99.85202.99 202.68 
3Artificial honey78.0 96.53 75.30 
4Margarine84.0 67.58 56.76 
5Starch syrup78.0 66.83 52.13 
6Sign up97.5 38.63 37.66 
7Raw egg yolk46.0 12.58 5.78 
8Vanilla essence—  1.63 —   
9Ammonium salt (E503(i))—  1.50 —   
10Baking soda (E500(ii))50.0 1.36 0.68 
Total978.44 848.94 
General losses 1.7%14.44 
Output87.0 959.20 834.50 
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

No. 33 Nut gingerbread (glazed custard) (Gingerbread) included in recipes:

No. 33 Nut gingerbread (glazed custard)recipe number 1

Recipe on No. 33 Nut gingerbread (glazed custard) (Gingerbread) contained in handbooks:

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