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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed with filling → №71 Tula 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 547.4 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	228.86	228.52	125.28	125.09
3	No. P04 Fruit and berry filling	83.0	172.15	142.88	94.23	78.21
4	Natural honey	78.0	91.95	71.72	50.33	39.26
5	Melange	27.0	70.88	19.14	38.80	10.48
6	Sign up
7	Flour, premium (on the dust)	85.5	30.38	25.97	16.63	14.22
8	Ammonium salt (E503(i))	—	3.16	—	1.73	—
9	Essence	—	1.22	—	0.67	—
10	Baking soda (E500(ii))	50.0	0.81	0.40	0.44	0.22
	Total	16.8 83.2	1067.25	887.70	584.21	485.93
	Losses 2.0%			17.70		9.69
	Output	13.0 87.0	1000.00	870.00		476.24
	Losses before baking/boiling, shrinkage 0.99703%	83.2	10.64	8.85	5.82	4.84
	Baking/boiling 4.39%		46.44		25.42
	Losses after baking/boiling, shrinkage 0.99703%	87.0	10.17	8.85	5.57	4.84

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Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 547.4 kg finished product
			in kind	in solids
1	Sign up	85.5	238.36	203.80
2	Granulated sugar	99.85	125.28	125.09
3	No. P04 Fruit and berry filling	83.0	94.23	78.21
4	Natural honey	78.0	50.33	39.26
5	Melange	27.0	38.80	10.48
6	Sign up	84.0	34.37	28.87
7	Ammonium salt (E503(i))	—	1.73	—
8	Essence	—	0.67	—
9	Baking soda (E500(ii))	50.0	0.44	0.22
	Total		584.21	485.93
	General losses 2.0%			9.69
	Output	87.0	547.40	476.24

No. P04 Fruit and berry filling basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 94.23 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	368.41	36.84	34.72	3.47
3	Puree fruit and berry varietal	10.0	368.41	36.84	34.72	3.47
	Total	42.9 57.1	1547.34	882.98	145.81	83.21
	Losses 6.0%			52.98		4.99
	Output	17.0 83.0	1000.00	830.00	94.23	78.21
	Losses before baking/boiling, shrinkage 3.0%	57.1	46.42	26.49	4.37	2.50
	Baking/boiling 31.25%		469.01		44.20
	Losses after baking/boiling, shrinkage 3.0%	83.0	31.91	26.49	3.01	2.50

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 547.4 kg finished product
			in kind	in solids
1	Sign up	85.5	238.36	203.80
2	Granulated sugar	99.85	201.66	201.35
3	Natural honey	78.0	50.33	39.26
4	Melange	27.0	38.80	10.48
5	Apple puree [GOST]	10.0	34.72	3.47
6	Sign up	10.0	34.72	3.47
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	34.37	28.87
8	Ammonium salt (E503(i))	—	1.73	—
9	Essence	—	0.67	—
10	Baking soda (E500(ii))	50.0	0.44	0.22
	Total		635.79	490.92
	General losses 3.0%			14.68
	Output	87.0	547.40	476.24

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Recipe on №71 Tula gingerbread (Gingerbread) contained in handbooks:

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Consolidated recipe Gingerbread

Recipe on №71 Tula gingerbread (Gingerbread) contained in handbooks:

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