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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №38 Gingerbread Surprise → Gingerbread → Home

Homemade recipe №38 Gingerbread Surprise Gingerbread

№38 Gingerbread Surprise Gingerbread

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up187.18 271.53 330.75 301.06 
Granulated sugar61.77 89.61 109.15 99.35 
Condensed milk whey56.16 81.47 99.24 90.33 
Invert syrup43.05 62.45 76.07 69.25 
Whole milk powder17.41 25.26 30.77 28.01 
Sign up15.71 22.79 27.76 25.27 
Wheat flour 1s (on the dust)14.60 21.18 25.80 23.48 
Melange12.13 17.60 21.44 19.51 
Ammonium salt (E503(i))2.19 3.18 3.87 3.52 
Dry perfume0.94 1.36 1.65 1.51 
Sign up0.56 0.81 0.99 0.90 
Total411.71 597.25 727.48 662.19 
Output
List of recipes

Invert syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up30.11 43.67 53.20 48.42 
Water16.56 24.02 29.26 26.63 
Lactic acid (E270)0.0900.13 0.16 0.15 
Baking soda (E500(ii))0.0390.0570.0690.063
Total46.79 67.88 82.69 75.27 
Output43.05 62.45 76.07 69.25 

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up201.78 292.71 356.54 324.54 
Granulated sugar91.88 133.28 162.35 147.78 
Condensed milk whey56.16 81.47 99.24 90.33 
Whole milk powder17.41 25.26 30.77 28.01 
Water16.56 24.02 29.26 26.63 
Sign up15.71 22.79 27.76 25.27 
Melange12.13 17.60 21.44 19.51 
Ammonium salt (E503(i))2.19 3.18 3.87 3.52 
Dry perfume0.94 1.36 1.65 1.51 
Baking soda (E500(ii))0.60 0.87 1.06 0.96 
Sign up0.0900.13 0.16 0.15 
Total415.45 602.68 734.10 668.21 
Output358.80 520.50 634.00 577.10 

№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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