{"id":436,"date":"2026-03-28T14:19:33","date_gmt":"2026-03-28T19:19:33","guid":{"rendered":"https:\/\/tehnologam.com\/en\/?p=436\/"},"modified":"2026-03-28T14:19:33","modified_gmt":"2026-03-28T19:19:33","slug":"childrens-gingerbread-gost-recipe","status":"publish","type":"post","link":"https:\/\/tehnologam.com\/en\/childrens-gingerbread-gost-recipe\/","title":{"rendered":"Children&#8217;s Gingerbread GOST Recipe"},"content":{"rendered":"<p><strong>Children&#8217;s Gingerbread<\/strong> (\u0414\u0438\u0442\u044f\u0447\u0456 \u043f\u0440\u044f\u043d\u0438\u043a\u0438) is a GOST gingerbread recipe of the &#8220;raw&#8221; (syrtsevi) type \u2014 meaning the dough is not pre-cooked or scalded. This is an economical formulation that historically utilized trim and offcuts from cake and pastry production as a key ingredient, making it a practical waste-reduction recipe for confectionery factories.<\/p>\n<h2>Recipe per 10 kg of finished product<\/h2>\n<ul>\n<li>First-grade wheat flour (TS 85.50%) \u2014 3.455 kg<\/li>\n<li>First-grade wheat flour (for dusting) \u2014 0.270 kg<\/li>\n<li>Cake and pastry trim\/offcuts (TS 72.00%) \u2014 2.868 kg<\/li>\n<li>Eggs for dough (TS 27.00%) \u2014 0.795 kg<\/li>\n<li>Eggs for glazing (TS 27.00%) \u2014 0.138 kg<\/li>\n<li>Caramel color (palenka) \u2014 as needed for color<\/li>\n<li>Granulated sugar \u2014 per recipe card<\/li>\n<li>Sodium bicarbonate \u2014 per recipe card<\/li>\n<li>Ammonium bicarbonate \u2014 per recipe card<\/li>\n<li><a href=\"\/key-words\/spices\/\">Spice<\/a> blend (dry perfume) \u2014 per recipe card<\/li>\n<\/ul>\n<h2>Technological notes<\/h2>\n<p>Raw-type gingerbread (syrtsevi pryanyky) is made by mixing all ingredients without pre-scalding the flour \u2014 unlike the more elaborate &#8220;zavarne&#8221; (scalded) type where flour is first mixed with hot sugar syrup and aged. The <a href=\"\/key-words\/dough\/\">dough<\/a> is formed, shaped (typically stamped into simple round or oval shapes), egg-washed for a glossy surface, and baked at 200\u2013220 \u00b0C for 10\u201312 minutes.<\/p>\n<p>The use of cake trim and offcuts gives this recipe its distinctive character \u2014 it was a standard Soviet-era approach to minimizing production waste while creating an affordable product. The offcuts are typically ground and mixed into the dough, contributing moisture, fat, and flavor from the original cake or pastry products.<\/p>\n<p>TS = total solids.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Children&#8217;s Gingerbread (\u0414\u0438\u0442\u044f\u0447\u0456 \u043f\u0440\u044f\u043d\u0438\u043a\u0438) is a GOST gingerbread recipe of the &#8220;raw&#8221; (syrtsevi) type \u2014 meaning the dough is not pre-cooked or scalded. This is an economical formulation that historically utilized trim and offcuts from cake and pastry production as a key ingredient, making it a practical waste-reduction recipe for confectionery factories. Recipe per 10&hellip;&nbsp;<a href=\"https:\/\/tehnologam.com\/en\/childrens-gingerbread-gost-recipe\/\" rel=\"bookmark\">Read More &raquo;<span class=\"screen-reader-text\">Children&#8217;s Gingerbread GOST Recipe<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"off","neve_meta_content_width":70,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[12],"tags":[65,205,196],"class_list":["post-436","post","type-post","status-publish","format-standard","hentry","category-recipe","tag-dough","tag-gingerbread","tag-gost-recipe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Children&#039;s Gingerbread GOST Recipe - Industrial Formulation<\/title>\n<meta name=\"description\" content=\"Children&#039;s gingerbread GOST recipe - raw-type pryaniki using cake offcuts. 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