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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed → №65 Creamy 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 262.3 kg phases
			in kind	in solids	in kind	in solids
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2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	191.28	141.55	50.17	37.13
3	Granulated sugar	99.85	109.30	109.14	28.67	28.63
4	Melange	27.0	83.00	22.41	21.77	5.88
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	81.98	68.86	21.50	18.06
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7	Vanilla powder	99.85	7.11	7.10	1.86	1.86
8	Ammonium salt (E503(i))	—	2.13	—	0.56	—
9	Baking soda (E500(ii))	50.0	1.10	0.55	0.29	0.14
	Total	20.2 79.8	1115.27	890.12	292.54	233.48
	Losses 1.7%			15.12		3.97
	Output	12.5 87.5	1000.00	875.00		229.51
	Losses before baking/boiling, shrinkage 0.84929%	79.8	9.47	7.56	2.48	1.98
	Baking/boiling 8.79%		97.16		25.48
	Losses after baking/boiling, shrinkage 0.84929%	87.5	8.64	7.56	2.27	1.98