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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed → №66 Gingerbread Tartu → 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 261.4 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Concentrated milk serum65.0 193.08 125.50 50.47 32.81 
3Granulated sugar99.85156.95 156.71 41.03 40.97 
4Margarine84.0 72.58 60.97 18.97 15.94 
5Invert syrup70.0 48.94 34.26 12.79 8.96 
6Sign up
7Ammonium salt (E503(i))—  4.63 —   1.21 —   
8Essence—  2.26 —   0.59 —   
9Baking soda (E500(ii))50.0 1.76 0.88 0.46 0.23 
Total17.5 82.5 1084.76 895.22 283.56 234.01 
Losses 1.7%15.22 3.98 
Output12.0 88.0 1000.00 880.00 230.03 
Losses before baking/boiling, shrinkage 0.8501%82.5 9.22 7.61 2.41 1.99 
Baking/boiling 6.22%66.89 17.49 
Losses after baking/boiling, shrinkage 0.8501%88.0 8.65 7.61 2.26 1.99 
List of recipes
Invert syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 12.79 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  384.62 —   4.92 —   
3Lactic acid (E270)40.0 2.10 0.84 0.0270.011
4Baking soda (E500(ii))50.0 0.91 0.45 0.0120.006
Total35.6 64.4 1086.92 699.55 13.90 8.95 
Output30.0 70.0 1000.00 699.55 12.79 8.95 
Losses before baking/boiling, shrinkage -0.03249%64.4 -0.35 -0.23 -0.005-0.003
Baking/boiling 8.06%87.60 1.12 
Losses after baking/boiling, shrinkage -0.03249%70.0 -0.32 -0.23 -0.004-0.003
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 261.4 kg finished product
in kind
in solids
1Sign up85.5 158.03 135.12 
2Concentrated milk serum65.0 50.47 32.81 
3Granulated sugar99.8549.97 49.90 
4Margarine84.0 18.97 15.94 
5Water—  4.92 —   
6Sign up—  1.21 —   
7Essence—  0.59 —   
8Baking soda (E500(ii))50.0 0.47 0.24 
9Lactic acid (E270)40.0 0.0270.011
Total284.67 234.00 
General losses 1.7%3.97 
Output88.0 261.40 230.03 
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.no datano 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

№66 Gingerbread Tartu (Gingerbread) included in recipes:

№66 Gingerbread Tarturecipe number 1

Recipe on №66 Gingerbread Tartu (Gingerbread) contained in handbooks:

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