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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 → Technological map

Technological map Gingerbread

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g	Raw material consumption for0.134 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. P10 Berry stuffing (from ground bird cherry)	in kind	in solids
Sign up	66.0	18.3	18.3	12.1
Ground bird cherry	90.0	4.6	4.6	4.1
water	—	0.26	0.26	—
Total raw materials for semi-finished products		23.16	—	—
Output of convenience foods		22.8	—	—
Sign up	85.5	—	63.0	53.9
Artificial honey	78.0	—	41.7	32.5
Wheat flour 1s (on the dust)	85.5	—	7.7	6.6
Burnt (raw) (in dough)	78.0	—	4.3	3.4
Melange	27.0	—	2.3	0.62
Sign up	84.0	—	2.0	1.7
Vegetable oil	100.0	—	1.7	1.7
Ammonium salt (E503(i))	—	—	0.77	—
Dry perfume	100.0	—	0.43	0.43
Baking soda (E500(ii))	50.0	—	0.2	0.1
Total Raw		—	147.26	117.15
The output of semi-finished products in the finished product		22.8	—	—
Output finished product	85.5			114.6
Humidity	14.5%	30.0%	—	—

gramskilograms

List of recipes

Description of the technological process.

The technological process of production consists of the following stages:

Preparation of raw materials for production.
Preparation - No. P10 Berry stuffing (from ground bird cherry)
Preparation - Gingerbread
Packaging, labeling, storage and transportation.

Preparation of raw materials for production.

The preparation of raw materials for production should be carried out in accordance with the relevant section of the collection 'Technological instructions for the production of flour confectionery' (AgroNIITEIPP, M., 1992), SP 2.3.6.1079-01 'Sanitary and epidemiological requirements for catering organizations, manufacturing and the turnover capacity of food products and food raw materials in them 'and the current' Instructions for preventing the ingress of foreign objects into products at enterprises of the confectionery industry and in cooperatives'.