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All groups → All products → miscellanea → Gingerbread "Osco" → finished product, recipe No. 1 → Consolidated recipe

Consolidated recipe: Gingerbread "Osco"

finished product, recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 904.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Glaze syrup78.0 126.95 99.02 114.79 89.53 
Total15.9 84.1 1015.48 854.27 918.20 772.43 
Losses 0.5%4.27 3.86 
Output15.0 85.0 1000.00 850.00 768.57 
Losses before baking/boiling, shrinkage 0.25%84.1 2.54 2.14 2.30 1.93 
Baking/boiling 1.03%10.43 9.43 
Losses after baking/boiling, shrinkage 0.25%85.0 2.51 2.14 2.27 1.93 
List of recipes
semi-finished gingerbread
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 803.41 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85186.77 186.49 150.05 149.83 
3water—  163.75 —   131.56 —   
4Wheat bran [Skurikhin]85.0 145.58 123.75 116.96 99.42 
5Artificial honey78.0 105.64 82.40 84.88 66.20 
6Sign up
7Ammonium salt (E503(i))—  5.60 —   4.50 —   
8Baking soda (E500(ii))50.0 2.84 1.42 2.28 1.14 
Total25.0 75.0 1152.93 864.70 926.28 694.71 
Losses 1.7%14.70 11.81 
Output15.0 85.0 1000.00 850.00 803.41 682.90 
Losses before baking/boiling, shrinkage 0.85%75.0 9.80 7.35 7.87 5.91 
Baking/boiling 11.76%134.49 108.05 
Losses after baking/boiling, shrinkage 0.85%85.0 8.65 7.35 6.95 5.91 
Glaze syrup Recipe No. 2
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 114.79 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  219.76 —   25.23 —   
3Flavoring—  2.40 —   0.28 —   
Total22.0 78.0 1015.23 791.88 116.54 90.90 
Losses 1.5%11.88 1.36 
Output22.0 78.0 1000.00 780.00 114.79 89.53 
Losses before baking/boiling, shrinkage 0.75014%78.0 7.62 5.94 0.87 0.68 
Losses after baking/boiling, shrinkage 0.75014%78.0 7.62 5.94 0.87 0.68 
Consolidated recipe, k=1.005462
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 904.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 399.26 341.37 401.45 343.24 
2Granulated sugar99.85241.09 240.73 242.41 242.04 
3water—  156.78 —   157.64 —   
4Wheat bran [Skurikhin]85.0 116.96 99.42 117.60 99.96 
5Artificial honey78.0 84.88 66.20 85.34 66.56 
6Sign up99.9 36.78 36.74 36.98 36.94 
7Ammonium salt (E503(i))—  4.50 —   4.52 —   
8Baking soda (E500(ii))50.0 2.28 1.14 2.29 1.15 
9Flavoring—  0.28 —   0.28 —   
Total1042.81 785.61 1048.51 789.90 
Total phase loss 2.2%17.04 
Other losses 0.54%4.29 
General losses 2.7%21.33 
Output85.0 904.20 768.57 904.20 768.57 
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

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