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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 47.8 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	172.16	171.90	8.23	8.22
3	Condensed milk whey	40.0	156.53	62.61	7.48	2.99
4	Invert syrup	70.0	119.99	83.99	5.74	4.01
5	Whole milk powder	95.0	48.53	46.10	2.32	2.20
6	Sign up
7	Wheat flour 1s (on the dust)	85.5	40.69	34.79	1.94	1.66
8	Melange	27.0	33.81	9.13	1.62	0.44
9	Ammonium salt (E503(i))	—	6.10	—	0.29	—
10	Dry perfume	100.0	2.61	2.61	0.12	0.12
11	Sign up
	Total	22.0 78.0	1147.45	894.74	54.85	42.77
	Losses 1.6%			14.74		0.70
	Output	12.0 88.0	1000.00	880.00		42.06
	Losses before baking/boiling, shrinkage 0.82364%	78.0	9.45	7.37	0.45	0.35
	Baking/boiling 11.39%		129.62		6.20
	Losses after baking/boiling, shrinkage 0.82364%	88.0	8.37	7.37	0.40	0.35

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#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 5.74 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	384.62	—	2.21	—
3	Lactic acid (E270)	40.0	2.10	0.84	0.012	0.005
4	Baking soda (E500(ii))	50.0	0.91	0.45	0.005	0.003
	Total	35.6 64.4	1086.92	699.55	6.23	4.01
	Output	30.0 70.0	1000.00	699.55	5.74	4.01
	Losses before baking/boiling, shrinkage -0.03249%	64.4	-0.35	-0.23	-0.002	-0.001
	Baking/boiling 8.06%		87.60		0.50
	Losses after baking/boiling, shrinkage -0.03249%	70.0	-0.32	-0.23	-0.002	-0.001

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 47.8 kg finished product
			in kind	in solids
1	Sign up	85.5	26.88	22.98
2	Granulated sugar	99.85	12.24	12.22
3	Condensed milk whey	40.0	7.48	2.99
4	Whole milk powder	95.0	2.32	2.20
5	Water	—	2.21	—
6	Sign up	84.0	2.09	1.76
7	Melange	27.0	1.62	0.44
8	Ammonium salt (E503(i))	—	0.29	—
9	Dry perfume	100.0	0.12	0.12
10	Baking soda (E500(ii))	50.0	0.080	0.040
11	Sign up	40.0	0.012	0.005
	Total		55.35	42.77
	General losses 1.6%			0.70
	Output	88.0	47.80	42.06

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

1986 Gingerbread recipes

Consolidated recipe Gingerbread

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

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