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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed with filling → №73 Gingerbread Yasnaya Polyana → 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 415.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2No. P07 Fruit filling (from apple puree)83.0 192.49 159.77 79.90 66.32 
3Granulated sugar99.85160.39 160.15 66.58 66.48 
4Natural honey78.0 80.18 62.54 33.28 25.96 
5Margarine84.0 65.44 54.97 27.16 22.82 
6Sign up
7Flour, premium (on the dust)85.5 32.07 27.42 13.31 11.38 
8Semi-fat-free soy flour92.0 26.73 24.59 11.10 10.21 
9Integrated Nutritional Supplement emulsifier churning paste [3]52.0 10.29 5.35 4.27 2.22 
10Baking soda (E500(ii))50.0 2.14 1.07 0.89 0.44 
11Sign up
12Ammonium salt (E503(i))—  1.39 —   0.58 —   
Total17.2 82.8 1059.69 877.54 439.88 364.27 
Losses 2.0%17.54 7.28 
Output14.0 86.0 1000.00 860.00 356.99 
Losses before baking/boiling, shrinkage 0.99963%82.8 10.59 8.77 4.40 3.64 
Baking/boiling 3.71%38.90 16.15 
Losses after baking/boiling, shrinkage 0.99963%86.0 10.20 8.77 4.23 3.64 
List of recipes
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 415.1 kg finished product
in kind
in solids
1Sign up85.5 190.87 163.19 
2No. P07 Fruit filling (from apple puree)83.0 79.90 66.32 
3Granulated sugar99.8566.58 66.48 
4Natural honey78.0 33.28 25.96 
5Margarine84.0 27.16 22.82 
6Sign up27.0 24.54 6.62 
7Semi-fat-free soy flour92.0 11.10 10.21 
8Integrated Nutritional Supplement emulsifier churning paste [3]52.0 4.27 2.22 
9Baking soda (E500(ii))50.0 0.89 0.44 
10Essence—  0.71 —   
11Sign up—  0.58 —   
Total439.88 364.27 
General losses 2.0%7.28 
Output86.0 415.10 356.99 
No. P07 Fruit filling (from apple puree) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 79.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 610.77 61.08 48.80 4.88 
Total38.4 61.6 1433.90 882.98 114.57 70.55 
Losses 6.0%52.98 4.23 
Output17.0 83.0 1000.00 830.00 79.90 66.32 
Losses before baking/boiling, shrinkage 3.0%61.6 43.02 26.49 3.44 2.12 
Baking/boiling 25.81%358.97 28.68 
Losses after baking/boiling, shrinkage 3.0%83.0 31.91 26.49 2.55 2.12 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 415.1 kg finished product
in kind
in solids
1Sign up85.5 190.87 163.19 
2Granulated sugar99.85132.35 132.15 
3Apple puree [GOST]10.0 48.80 4.88 
4Natural honey78.0 33.28 25.96 
5Margarine84.0 27.16 22.82 
6Sign up27.0 24.54 6.62 
7Semi-fat-free soy flour92.0 11.10 10.21 
8Integrated Nutritional Supplement emulsifier churning paste [3]52.0 4.27 2.22 
9Baking soda (E500(ii))50.0 0.89 0.44 
10Essence—  0.71 —   
11Sign up—  0.58 —   
Total474.55 368.50 
General losses 3.1%11.52 
Output86.0 415.10 356.99 
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.Yesmelangeno 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

№73 Gingerbread Yasnaya Polyana (Gingerbread) included in recipes:

№73 Gingerbread Yasnaya Polyanarecipe number 1

Recipe on №73 Gingerbread Yasnaya Polyana (Gingerbread) contained in handbooks:

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