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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №42 Gingerbread Cherepovets → 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 959.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85273.15 272.74 261.98 261.59 
3Condensed milk whey40.0 112.65 45.06 108.04 43.22 
4Invert syrup70.0 58.50 40.95 56.11 39.28 
5Wheat flour 1s (on the dust)85.5 42.25 36.12 40.52 34.65 
6Sign up
7Ammonium salt (E503(i))—  6.83 —   6.55 —   
8Baking soda (E500(ii))50.0 5.36 2.68 5.14 2.57 
9Essence—  2.27 —   2.18 —   
Total17.4 82.6 1077.74 890.13 1033.66 853.72 
Losses 1.7%15.13 14.51 
Output12.5 87.5 1000.00 875.00 839.21 
Losses before baking/boiling, shrinkage 0.84989%82.6 9.16 7.57 8.79 7.26 
Baking/boiling 5.61%59.93 57.48 
Losses after baking/boiling, shrinkage 0.84989%87.5 8.65 7.57 8.29 7.26 
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 56.11 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  384.62 —   21.58 —   
3Lactic acid (E270)40.0 2.10 0.84 0.12 0.047
4Baking soda (E500(ii))50.0 0.91 0.45 0.0510.026
Total35.6 64.4 1086.92 699.55 60.98 39.25 
Output30.0 70.0 1000.00 699.55 56.11 39.25 
Losses before baking/boiling, shrinkage -0.03249%64.4 -0.35 -0.23 -0.020-0.013
Baking/boiling 8.06%87.60 4.92 
Losses after baking/boiling, shrinkage -0.03249%70.0 -0.32 -0.23 -0.018-0.013
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 959.1 kg finished product
in kind
in solids
1Sign up85.5 559.91 478.73 
2Granulated sugar99.85301.21 300.76 
3Condensed milk whey40.0 108.04 43.22 
4Margarine84.0 33.75 28.35 
5Water—  21.58 —   
6Sign up—  6.55 —   
7Baking soda (E500(ii))50.0 5.19 2.60 
8Essence—  2.18 —   
9Lactic acid (E270)40.0 0.12 0.047
Total1038.54 853.70 
General losses 1.7%14.49 
Output87.5 959.10 839.21 
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

№42 Gingerbread Cherepovets (Gingerbread) included in recipes:

№42 Gingerbread Cherepovetsrecipe number 1

Recipe on №42 Gingerbread Cherepovets (Gingerbread) contained in handbooks:

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