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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №43 Gingerbread Chocolate → 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 640.5 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	232.04	171.71	148.62	109.98
3	Granulated sugar	99.85	193.36	193.07	123.85	123.66
4	Margarine	84.0	58.01	48.73	37.16	31.21
5	Starch syrup	78.0	38.68	30.17	24.77	19.32
6	Sign up
7	Cocoa powder [Skurikhin]	95.0	33.84	32.15	21.67	20.59
8	Ammonium salt (E503(i))	—	7.54	—	4.83	—
9	Baking soda (E500(ii))	50.0	1.46	0.73	0.94	0.47
	Total	17.2 82.8	1087.00	900.30	696.22	576.64
	Losses 1.7%			15.30		9.80
	Output	11.5 88.5	1000.00	885.00		566.84
	Losses before baking/boiling, shrinkage 0.84995%	82.8	9.24	7.65	5.92	4.90
	Baking/boiling 6.41%		69.11		44.27
	Losses after baking/boiling, shrinkage 0.84995%	88.5	8.65	7.65	5.54	4.90