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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed with filling → №70 Gift 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 787.3 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	No. P01 Fruit filling (from applesauce)	74.0	182.23	134.85	143.47	106.17
3	Granulated sugar	99.85	138.67	138.46	109.17	109.01
4	Artificial honey	78.0	96.47	75.25	75.95	59.24
5	Condensed milk whey	40.0	85.75	34.30	67.51	27.00
6	Sign up
7	Melange	27.0	53.59	14.47	42.19	11.39
8	Flour, premium (on the dust)	85.5	39.10	33.43	30.78	26.32
9	Ammonium salt (E503(i))	—	4.19	—	3.30	—
10	Baking soda (E500(ii))	50.0	1.92	0.96	1.51	0.76
11	Sign up
	Total	21.9 78.1	1143.77	892.85	900.49	702.94
	Losses 2.0%			17.85		14.05
	Output	12.5 87.5	1000.00	875.00		688.89
	Losses before baking/boiling, shrinkage 0.99972%	78.1	11.43	8.93	9.00	7.03
	Baking/boiling 10.79%		122.13		96.16
	Losses after baking/boiling, shrinkage 0.99972%	87.5	10.20	8.93	8.03	7.03

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Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 787.3 kg finished product
			in kind	in solids
1	Sign up	85.5	401.50	343.28
2	No. P01 Fruit filling (from applesauce)	74.0	143.47	106.17
3	Granulated sugar	99.85	109.17	109.01
4	Artificial honey	78.0	75.95	59.24
5	Condensed milk whey	40.0	67.51	27.00
6	Sign up	84.0	54.87	46.09
7	Melange	27.0	42.19	11.39
8	Ammonium salt (E503(i))	—	3.30	—
9	Baking soda (E500(ii))	50.0	1.51	0.76
10	Fruit essence	—	1.02	—
	Total		900.49	702.94
	General losses 2.0%			14.05
	Output	87.5	787.30	688.89

No. P01 Fruit filling (from applesauce) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 143.47 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	492.71	49.27	70.69	7.07
	Total	36.1 63.9	1231.79	787.23	176.72	112.94
	Losses 6.0%			47.23		6.78
	Output	26.0 74.0	1000.00	740.00	143.47	106.17
	Losses before baking/boiling, shrinkage 3.0%	63.9	36.95	23.62	5.30	3.39
	Baking/boiling 13.64%		162.92		23.37
	Losses after baking/boiling, shrinkage 3.0%	74.0	31.91	23.62	4.58	3.39

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 787.3 kg finished product
			in kind	in solids
1	Sign up	85.5	401.50	343.28
2	Granulated sugar	99.85	215.21	214.89
3	Artificial honey	78.0	75.95	59.24
4	Apple puree [GOST]	10.0	70.69	7.07
5	Condensed milk whey	40.0	67.51	27.00
6	Sign up	84.0	54.87	46.09
7	Melange	27.0	42.19	11.39
8	Ammonium salt (E503(i))	—	3.30	—
9	Baking soda (E500(ii))	50.0	1.51	0.76
10	Fruit essence	—	1.02	—
	Total		933.74	709.72
	General losses 2.9%			20.83
	Output	87.5	787.30	688.89

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Recipe on №70 Gift gingerbread (Gingerbread) contained in handbooks:

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Consolidated recipe Gingerbread

Recipe on №70 Gift gingerbread (Gingerbread) contained in handbooks:

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