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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 686 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	133.87	104.42	91.83	71.63
3	Artificial honey	78.0	96.90	75.58	66.47	51.85
4	Fresh whole milk the weight ratio of fat 3.2%	12.0	93.04	11.16	63.83	7.66
5	Granulated sugar	99.85	87.78	87.65	60.22	60.13
6	Sign up
7	Flour, premium (on the dust)	85.5	45.70	39.07	31.35	26.80
8	Margarine	84.0	33.52	28.16	22.99	19.32
9	Vegetable oil	100.0	22.85	22.85	15.68	15.68
10	Ammonium salt (E503(i))	—	4.50	—	3.09	—
11	Sign up
12	Baking soda (E500(ii))	50.0	1.24	0.62	0.85	0.43
	Total	23.8 76.2	1162.46	885.52	797.45	607.46
	Losses 1.8%			15.52		10.64
	Output	13.0 87.0	1000.00	870.00		596.82
	Losses before baking/boiling, shrinkage 0.8761%	76.2	10.18	7.76	6.99	5.32
	Baking/boiling 12.44%		143.36		98.34
	Losses after baking/boiling, shrinkage 0.8761%	87.0	8.92	7.76	6.12	5.32

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Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 686 kg finished product
			in kind	in solids
1	Sign up	85.5	433.31	370.48
2	Starch syrup	78.0	91.83	71.63
3	Artificial honey	78.0	66.47	51.85
4	Fresh whole milk the weight ratio of fat 3.2%	12.0	63.83	7.66
5	Granulated sugar	99.85	60.22	60.13
6	Sign up	27.0	38.15	10.30
7	Margarine	84.0	22.99	19.32
8	Vegetable oil	100.0	15.68	15.68
9	Ammonium salt (E503(i))	—	3.09	—
10	Almond essence	—	1.03	—
11	Sign up	50.0	0.85	0.43
	Total		797.45	607.46
	General losses 1.8%			10.64
	Output	87.0	686.00	596.82

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

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Consolidated recipe Gingerbread

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

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