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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed with filling and lots of honey → №53 Gingerbread Ufa → 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 992.2 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Artificial honey78.0 310.95 242.54 308.52 240.65 
3No. P10 Berry stuffing (from ground bird cherry)70.0 170.51 119.36 169.18 118.43 
4Wheat flour 1s (on the dust)85.5 57.49 49.15 57.04 48.77 
5Burnt (raw) (in dough)78.0 32.10 25.04 31.85 24.84 
6Sign up
7Margarine84.0 15.05 12.64 14.93 12.54 
8Vegetable oil100.0 13.04 13.04 12.94 12.94 
9Ammonium salt (E503(i))—  5.73 —   5.69 —   
10Dry perfume100.0 3.21 3.21 3.18 3.18 
11Sign up
Total20.5 79.5 1096.94 872.46 1088.38 865.65 
Losses 2.0%17.46 17.32 
Output14.5 85.5 1000.00 855.00 848.33 
Losses before baking/boiling, shrinkage 1.00041%79.5 10.97 8.73 10.89 8.66 
Baking/boiling 6.98%75.76 75.17 
Losses after baking/boiling, shrinkage 1.00041%85.5 10.21 8.73 10.13 8.66 
List of recipes
No. P10 Berry stuffing (from ground bird cherry) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 169.18 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Ground bird cherry90.0 200.00 180.00 33.84 30.45 
3water—  11.43 —   1.93 —   
Total30.0 70.0 1011.43 708.00 171.11 119.78 
Losses 1.1%8.00 1.35 
Output30.0 70.0 1000.00 700.00 169.18 118.43 
Losses before baking/boiling, shrinkage 0.565%70.0 5.71 4.00 0.97 0.68 
Losses after baking/boiling, shrinkage 0.565%70.0 5.71 4.00 0.97 0.68 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 992.2 kg finished product
in kind
in solids
1Sign up85.5 523.69 447.76 
2Artificial honey78.0 308.52 240.65 
3Jam66.0 135.34 89.33 
4Ground bird cherry90.0 33.84 30.45 
5Burnt (raw)78.0 31.85 24.84 
6Sign up27.0 16.91 4.56 
7Margarine84.0 14.93 12.54 
8Vegetable oil100.0 12.94 12.94 
9Ammonium salt (E503(i))—  5.69 —   
10Dry perfume100.0 3.18 3.18 
11Sign up—  1.93 —   
12Baking soda (E500(ii))50.0 1.49 0.74 
Total1090.32 867.00 
General losses 2.2%18.67 
Output85.5 992.20 848.33 
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

№53 Gingerbread Ufa (Gingerbread) included in recipes:

№53 Gingerbread Ufarecipe number 1

Recipe on №53 Gingerbread Ufa (Gingerbread) contained in handbooks:

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