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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №38 Gingerbread Surprise → 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 118.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85172.16 171.90 20.47 20.44 
3Condensed milk whey40.0 156.53 62.61 18.61 7.44 
4Invert syrup70.0 119.99 83.99 14.27 9.99 
5Whole milk powder95.0 48.53 46.10 5.77 5.48 
6Sign up
7Wheat flour 1s (on the dust)85.5 40.69 34.79 4.84 4.14 
8Melange27.0 33.81 9.13 4.02 1.09 
9Ammonium salt (E503(i))—  6.10 —   0.73 —   
10Dry perfume100.0 2.61 2.61 0.31 0.31 
11Sign up
Total22.0 78.0 1147.45 894.74 136.43 106.38 
Losses 1.6%14.74 1.75 
Output12.0 88.0 1000.00 880.00 104.63 
Losses before baking/boiling, shrinkage 0.82364%78.0 9.45 7.37 1.12 0.88 
Baking/boiling 11.39%129.62 15.41 
Losses after baking/boiling, shrinkage 0.82364%88.0 8.37 7.37 1.00 0.88 
List of recipes
Invert syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 14.27 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  384.62 —   5.49 —   
3Lactic acid (E270)40.0 2.10 0.84 0.0300.012
4Baking soda (E500(ii))50.0 0.91 0.45 0.0130.006
Total35.6 64.4 1086.92 699.55 15.51 9.98 
Output30.0 70.0 1000.00 699.55 14.27 9.98 
Losses before baking/boiling, shrinkage -0.03249%64.4 -0.35 -0.23 -0.005-0.003
Baking/boiling 8.06%87.60 1.25 
Losses after baking/boiling, shrinkage -0.03249%70.0 -0.32 -0.23 -0.005-0.003
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 118.9 kg finished product
in kind
in solids
1Sign up85.5 66.87 57.17 
2Granulated sugar99.8530.45 30.40 
3Condensed milk whey40.0 18.61 7.44 
4Whole milk powder95.0 5.77 5.48 
5Water—  5.49 —   
6Sign up84.0 5.21 4.37 
7Melange27.0 4.02 1.09 
8Ammonium salt (E503(i))—  0.73 —   
9Dry perfume100.0 0.31 0.31 
10Baking soda (E500(ii))50.0 0.20 0.10 
11Sign up40.0 0.0300.012
Total137.67 106.38 
General losses 1.6%1.75 
Output88.0 118.90 104.63 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yesmelangeno 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

№38 Gingerbread Surprise (Gingerbread) included in recipes:

№38 Gingerbread Surpriserecipe number 1

Recipe on №38 Gingerbread Surprise (Gingerbread) contained in handbooks:

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