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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed → №59 Almond Gingerbread → 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 544.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 133.87 104.42 72.95 56.90 
3Artificial honey78.0 96.90 75.58 52.80 41.18 
4Fresh whole milk the weight ratio of fat 3.2%12.0 93.04 11.16 50.70 6.08 
5Granulated sugar99.8587.78 87.65 47.83 47.76 
6Sign up
7Flour, premium (on the dust)85.5 45.70 39.07 24.90 21.29 
8Margarine84.0 33.52 28.16 18.27 15.34 
9Vegetable oil100.0 22.85 22.85 12.45 12.45 
10Ammonium salt (E503(i))—  4.50 —   2.45 —   
11Sign up
12Baking soda (E500(ii))50.0 1.24 0.62 0.68 0.34 
Total23.8 76.2 1162.46 885.52 633.42 482.52 
Losses 1.8%15.52 8.45 
Output13.0 87.0 1000.00 870.00 474.06 
Losses before baking/boiling, shrinkage 0.8761%76.2 10.18 7.76 5.55 4.23 
Baking/boiling 12.44%143.36 78.12 
Losses after baking/boiling, shrinkage 0.8761%87.0 8.92 7.76 4.86 4.23 
List of recipes
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 544.9 kg finished product
in kind
in solids
1Sign up85.5 344.19 294.28 
2Starch syrup78.0 72.95 56.90 
3Artificial honey78.0 52.80 41.18 
4Fresh whole milk the weight ratio of fat 3.2%12.0 50.70 6.08 
5Granulated sugar99.8547.83 47.76 
6Sign up27.0 30.30 8.18 
7Margarine84.0 18.27 15.34 
8Vegetable oil100.0 12.45 12.45 
9Ammonium salt (E503(i))—  2.45 —   
10Almond essence—  0.82 —   
11Sign up50.0 0.68 0.34 
Total633.42 482.52 
General losses 1.8%8.45 
Output87.0 544.90 474.06 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno 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).Yesfresh whole milk the weight ratio of fat 3.2%no 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

№59 Almond Gingerbread (Gingerbread) included in recipes:

№59 Almond Gingerbreadrecipe number 1

Recipe on №59 Almond Gingerbread (Gingerbread) contained in handbooks:

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