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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed with filling → №74 Donskiye 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 560.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2No. P03 Fruit filling (from jam)74.0 168.24 124.50 94.23 69.73 
3Artificial honey78.0 149.50 116.61 83.73 65.31 
4Granulated sugar99.85141.38 141.17 79.19 79.07 
5Margarine84.0 63.33 53.20 35.47 29.80 
6Sign up
7Ammonium salt (E503(i))—  4.21 —   2.36 —   
8Cocoa powder [Skurikhin]95.0 2.48 2.36 1.39 1.32 
9Essence—  1.52 —   0.85 —   
10Baking soda (E500(ii))50.0 1.02 0.51 0.57 0.29 
Total16.0 84.0 1077.94 905.39 603.75 507.11 
Losses 1.7%15.39 8.62 
Output11.0 89.0 1000.00 890.00 498.49 
Losses before baking/boiling, shrinkage 0.84997%84.0 9.16 7.70 5.13 4.31 
Baking/boiling 5.63%60.13 33.68 
Losses after baking/boiling, shrinkage 0.84997%89.0 8.65 7.70 4.84 4.31 
List of recipes
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 560.1 kg finished product
in kind
in solids
1Sign up85.5 305.96 261.60 
2No. P03 Fruit filling (from jam)74.0 94.23 69.73 
3Artificial honey78.0 83.73 65.31 
4Granulated sugar99.8579.19 79.07 
5Margarine84.0 35.47 29.80 
6Sign up—  2.36 —   
7Cocoa powder [Skurikhin]95.0 1.39 1.32 
8Essence—  0.85 —   
9Baking soda (E500(ii))50.0 0.57 0.29 
Total603.75 507.11 
General losses 1.7%8.62 
Output89.0 560.10 498.49 
No. P03 Fruit filling (from jam) 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
1Sign up
2Granulated sugar99.85112.49 112.32 10.60 10.58 
Total30.6 69.4 1135.09 787.23 106.96 74.18 
Losses 6.0%47.23 4.45 
Output26.0 74.0 1000.00 740.00 94.23 69.73 
Losses before baking/boiling, shrinkage 3.0%69.4 34.05 23.62 3.21 2.23 
Baking/boiling 6.28%69.12 6.51 
Losses after baking/boiling, shrinkage 3.0%74.0 31.91 23.62 3.01 2.23 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 560.1 kg finished product
in kind
in solids
1Sign up85.5 305.96 261.60 
2Jam66.0 96.36 63.60 
3Granulated sugar99.8589.79 89.65 
4Artificial honey78.0 83.73 65.31 
5Margarine84.0 35.47 29.80 
6Sign up—  2.36 —   
7Cocoa powder [Skurikhin]95.0 1.39 1.32 
8Essence—  0.85 —   
9Baking soda (E500(ii))50.0 0.57 0.29 
Total616.48 511.56 
General losses 2.6%13.07 
Output89.0 560.10 498.49 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano 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

№74 Donskiye gingerbread (Gingerbread) included in recipes:

№74 Donskiye gingerbreadrecipe number 1

Recipe on №74 Donskiye gingerbread (Gingerbread) contained in handbooks:

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