"Standards for losses of dry substances of raw materials in the production of cakes, pastries, muffins and rolls using the manual method" (approved by the USSR Ministry of Food Industry on May 20, 1985) |
Cakes |
| Biscuit-cream | 6.9 |
| Biscuit-fruit | 8.1 |
| Sandy cream | 4.7 |
| Sandy-fruity | 6.0 |
| Puff | 5.0 |
| Air | 7.6 |
| Almond() | 5.1 |
| Tiny | 6.7 |
| Wafer cakes with fat filling | 4.6 |
| Chocolate waffles | 4.6 |
| Wafer cakes with praline filling | 4.7 |
Cakes |
| Biscuit-cream | 7.3 |
| Biscuit-fruit | 8.3 |
| Piece-baked sponge cakes | 6.3 |
| Sand cutters | 5.8 |
| Piece-baked shortbread | 4.3 |
| Puff slices | 5.1 |
| Puff pastry-baked | 4.2 |
| Custard | 4.4 |
| Air | 5.0 |
| Almond | 6.0 |
| Potato | 4.4 |
| Tiny | 7.1 |
| Dessert set | 6.9 |
Cupcakes |
| Yeast | 6.5 |
| Non-yeast | 5.9 |
Rolls |
| 6.0 |
Cookies (technologist's directory 2004) |
| Sugar cookies production line |
| Losses during preparation of raw materials for production | 0.202 |
| Total losses by main production phases | 0.697 |
| Unaccounted losses | 0.600 |
| Total | 1,499 |
| Sugar cookies baked on stencils |
| Losses during preparation of raw materials for production | 0.202 |
| Total losses by main production phases | 1,304 |
| Unaccounted losses | 0.600 |
| Total | 2,106 |
| Long-lasting cookies baked on belt ovens |
| Losses during preparation of raw materials for production | 0.137 |
| Total losses by main production phases | 1,038 |
| Unaccounted losses | 0.130 |
| Total | 1,305 |
| When working on outdated equipment (chain ovens with stencils), the rate of losses in the production of cookies increases by 0.2% |
Cookies, crackers, biscuits, waffles (collection 1969) |
| Sugar cookies | 1.5 |
| Sugar cookies in chocolate | 2.0 |
| Long-lasting cookies | 1.30 |
| Cookies produced on DEYA, FAK, OKA machines | 2.20 |
| Puff pastry | 1.70 |
| Cookies "Puff with cheese" | 6.0 |
| Butter cookies produced on mechanized production lines | 4.5-5.0 |
| Cookies "Chestnuts", "Dream" | 6.0 |
| Cupcakes with fruit filling, coated with chocolate | 5.5 |
| Dry cookies (crackers) | 5.0 |
| Biscuits | 2.5 |
| Waffles "Dynamo" | 9.0 |
| Wafers with fat fillings | 4.0-4.5 |
| Waffles with praline fillings | 4.5-6.0 |
| Waffles "With cheese" | 5.5 |
| Waffles with fruit fillings | 6.0 |
| Waffles with fondant fillings | 6.0 |
Cookies, crackers, biscuits (collection 1988) |
| Sugar cookies | 1.45 |
| Long-lasting cookies | 1.20 |
| Sugar cookies produced on DEYA, FAK, OKA machines | 2.20 |
| Puff pastry | 1.70 |
| Cookies "Chestnuts", "Dream" | 6.00 |
| Dry cookies (crackers) | 4.50 |
| Biscuits | 2.40 |
| Butter cookies produced on mechanized production lines | 4.40 |
| Hand-cut butter cookies | 4.80 |
| Oatmeal cookies | 4.00 |
Gingerbread and gingerbread cookies |
| 1. Glazed gingerbread without filling | 2.5 |
| 2. Unglazed gingerbreads with “Vyazemskie” type filling | 2.5 |
| 3. Rugs | 2.5 |
| 4. Glazed gingerbread without filling | 2.6 |
| 5. Glazed gingerbread with filling | 3.0 |
| 6. Gingerbread cookies and gingerbread with a high honey content (over 200 kg per 1 ton) | 4.1 |
| 7. Glazed gingerbread cookies with “Souvenir” filling | 4.1 |
| 8. High-calorie glazed gingerbread with honey "Russian" | 5.0 |
Candy |
General stages of the technological process |
| Glazing: |
| - up to 35% glaze | 0.5 |
| - over 35% in glaze | 1.0 |
| - manual glazing | 1.0 |
| Preparing candied fruit: |
| - boiling candied fruits in syrup | 0.9 |
| - grinding dry candied fruit | 1.5 |
| Boiling milk with sugar | 1.5 |
| Making tea and coffee paste | 1.5 |
| Receiving the body: | |
| - spreading molding followed by cutting into bodies depending on the number of layers: | |
| - up to 3 layers | 1.0 |
| - from 4 to 6 layers | 1.5 |
| - over 6 layers | 2.0 |
| - casting molding | 0.7 |
| - press molding | 0.6 |
| Making masses for layers (mixing the main mass with flavoring and aromatic additions) | 0.2 |
| Sprinkling with grains | 0.7 |
| Making chocolate chips | 1.5 |
| Production of waffle, caramel, nut and other types of crumbs | 0.5 |
| Making a wife | 1.0 |
| Making tea and coffee extract | 0.2 |
| Making pralines | 1.2 |
| Processing of raw nut and peanut kernels: | |
| - sorting, roasting nut kernels (all types) and peanut kernels | 1.3 |
| - sorting, drying nut kernels (all types) and peanut kernels | 1.0 |
| - crushing roasted nut kernels (all types) and peanut kernels | 1.0 |
| - crushing dried nut kernels (all types) and peanut kernels | 0.8 |
| - obtaining grated mass (grinding stage) from crushed roasted or dried nut kernels (all types) and peanut kernels | 0.2 |
| - cleaning (winnowing) from the husks of fried hazelnut kernels and peanut kernels | 5.0 |
| - cleaning (winnowing) from the husks of dried hazelnut kernels and peanut kernels | 2.8 |
| - sorting, peeling almond kernels, drying | 13.0 |
1. Production of sweets with fondant bodies |
| Glazing: up to 25% glaze | 0.5 |
| Sprinkling candy | 0.5 |
| Making sugar syrup | 0.5 |
| Making a mixture for sprinkling | 0.5 |
| Making the body (mixing with aromatic and flavoring additions, casting in starch and sampling from starch) | 0.7 |
| Production of fondant semi-finished products: | |
| - sugar lipstick | 0.8 |
| - milky lipstick | 1.0 |
| - creme brulee lipstick | 1.2 |
| - fruit lipstick | 0.9 |
| - creamy lipstick and creamy creme brulee lipstick | 1.5 |
| Boiling sub-cookings | 0.9 |
| Other losses for glazed sweets: | |
| - sugar fondant body | 0.3 |
| - body made of milk fondant or creme brulee fondant, made from a mixture of milk and sugar fondant | 0.4 |
| - body of the team cream brulee or creamy fondant | 0.5 |
| Other losses for uncoated sweets: | |
| - sugar fondant body | 0.2 |
| - body of crème brûlée fondant, or crème brûlée fondant, made from a mixture of milk and sugar fondants | 0.3 |
| - body made of fondant cream brulee or butter fondant | 0.4 |
| Note: if the recipe contains cocoa products, nuts, butter, other losses increase by | 0.2 |
2. Production of sweets with fruit and fruit-jelly bodies |
| - glazing | 0.5 |
| - production of casing (boiling, mixing with aromatic and flavoring additions 0.8%, casting in starch and selecting casings from starch - 0.7%) | 1.5 |
| Other losses | 0.6 |
3. Production of sweets with milk shells |
| - glazing | 0.5 |
| - production of the body (boiling and mixing with aromatic and flavoring additions - 1.2%, casting in starch and selecting cases from starch - 0.8%) | 2.0 |
| Other losses: | |
| - for glazed sweets | 0.6 |
| - for unglazed sweets | 0.5 |
| Note: in the case of casting housings using a semi-mechanized method (casting head), other losses increase by | 0.3 |
4. Production of sweets with liqueur and shells |
| - glazing | 1.0 |
| - production of the body (boiling with aromatic additions - 1.1%, casting in starch and sampling from starch - 1.2%) | 2.3 |
| Other losses | 0.6 |
5. Production of candies with cream bodies from praline masses and dome-shaped pralines |
| - candies with bodies made of rectangular cream masses | 3.3 |
| - candies “Truffles Extra” | 4.4 |
6. Candies with whipped bodies of the “Soufflé” type |
| obtaining the body (kneading the mass - 1.2%, forming the layer by spreading and cutting the body - 1%) | 2.2 |
| Other losses | 1.0 |
7. Production of candy bodies from praline masses, praline type and based on confectionery fats, rectangular and round cross-section: |
| - glazed | 2.7 |
| - candies “Belochka”, “Baltika“ | 2.9 |
| - unglazed | 2.2 |
| Sweets with bodies made of praline masses and praline type based on confectionery fats between layers of wafers | 3.0 |
| - “Gulliver” type candies | 3.3 |
| - sweets “Bear in the North” | 3.1 |
8. Production of sweets with marzipan bodies |
| Preparation of marzipan mass: | |
| - simple marzipan mass (mixing components, rolling, kneading) | 1.2 |
| - marzipan custard mass | 1.5 |
| Other losses | 0.6 |
9. Production of candies with grilled bodies |
| Getting the body (melting sugar or boiling fruit mixture, mixing with nuts and shaping) | 2.5 |
| Other losses | 0.5 |
10. Production of sweets with puff shells (from the same type of masses) |
| body manufacturing (see section “General stages of the technological process”) | |
| production of masses for layers (see section “General stages of the technological process”) | |
| Other losses | 0.3 |
11. Production of sweets with puff shells (from different types of masses) |
| - glazing of the body with a liqueur layer, regardless of the amount of glaze | 1.0 |
| receiving the body (molding) - calculated as a weighted average value according to the standards for losses of dry substances for molding the type of mass from which the layer is made |
| Other losses - in accordance with the standards for other losses of the upper layer |
12. Fruits, berries, candied fruits in chocolate |
| - glazing | 1.3 |
| - glazing with bottom filling | 1.5 |
| - fruit preparation (removal from alcohol or syrup, pitting and chopping) | 1.5 |
| - receiving the body (glazing cut pieces of fruit with fondant or inserting a nut into prunes, etc.) | 1.0 |
| - Obtaining a body from alcoholized berries (removal from alcohol or syrup, drying, glazing with lipstick) | 1.5 |
| - dried fruits boiled in syrup | 0.9 |
| Other losses | 1.2 |
| - when packing into boxes, other losses increase depending on the net weight and the number of items of products: | |
| Net weight, up to 0.5 kg, number of items, 1 | 0.5 |
| Net weight, up to 0.5 kg, number of items, more than 1 | 0.7 |
| Net weight, from 0.51 kg and above, number of items - unlimited | 0.5 |
13. Sets |
| - preparation of cream or creamy candy mass | 2.0 |
| - cream finish | 1.0 |
| - obtaining fondant glaze (tempering fondant and mixing it with aromatic substances) | 0.5 |
| - mixing the bulk with aromatic and flavoring additions | 0.5 |
| - formation of masses in the form of koloboks, bars, etc. manually | 1.5 |
| - casting in starch and selection of bodies of complex configuration (stars, etc.) from various candy masses | 1.0 |
| - making chocolate cakes (by hand) for finishing | 1.5 |
| - production of fruit body (boiling recipe components and mixing with aromatic substances, spreading molding and cutting) | 1.7 |
| - obtaining a grilled body (melting sugar, mixing crushed nuts with the melt) by manual formation | 2.5 |
| Other losses | 1.2 |
| - when packing into boxes, other losses increase depending on the net weight and the number of items of products: | |
| Net weight, up to 0.5 kg, number of items from 2 to 5 | 0.5 |
| Net weight, up to 0.5 kg, number of items over 5 | 0.7 |
| Net weight, from 0.51 kg and above, number of items from 2 to 10 | 0.5 |
| Net weight, over 1.0 kg and above, number of items - unlimited | 0.3 |
14. Iris |
| - production and boiling of the recipe mixture | 0.8 |
| - formation of the body at the IPF | 0.5 |
| - forming by rolling followed by cutting | 1.0 |
| Other losses | 0.7 |
Dragee |
| Liqueur | 1.8 |
| "Pinocchio", "Dessert" | 1.7 |
| Liqueur in chocolate | 2.9 |
| "Coffee and milk liqueur" in chocolate | 2.8 |
| Jelly | 1.8 |
| "Malinka" | 3.5 |
| "Mosaic" | 2.0 |
| Jelly in chocolate | 2.4 |
| "Saamo" | 2.7 |
| Fondant | 1.8 |
| "Snowball" | 2.8 |
| Chocolate fondant | 2.3 |
| "Health" | 2.8 |
| Sugar (rolling) | 1.5 |
| Sugar with milk and honey | 1.7 |
| "Children's" milk-sugar, "Milk-strawberry", "Milk-raspberry" | 1.5 |
| Sugar with the addition of cocoa powder, coffee, nuts | 2.4 |
| "Nut" | 2.8 |
| "Sports, "Theatrical" | 1.7 |
| "Sugar" in chocolate | 2.5 |
| "Nonpareil" | 1.8 |
| Tablets "Chill" and "Southern" | 3.8 |
| Caramel with liqueur, fruit and berry, milk fillings and sugar rolling | 1.6 |
| Caramel with fruit filling of high humidity | 1.8 |
| Caramel with milk-honey, cooling fillings and sugar rolling with the addition of cocoa products | 1.7 |
| "Milk lollipop" | 1.7 |
| "Ladoga" | 2.2 |
| "Golden Nut", "Roasted Sugar" | 2.0 |
| Caramel in chocolate | 2.5 |
| "Chocolate roasted roast" | 2.9 |
| Walnut with sugar rolling | 1.7 |
| Nut with rolled sugar and cocoa powder | 1.8 |
| Chocolate covered nuts | 2.7 |
| "Marzipan in chocolate" | 3.0 |
| "Marzipan" | 3.0 |
| Fruit and berry case |
| "Sea pebbles with raisins" | 1.8 |
| "Special" | 2.5 |
| "Rowan" | 2.2 |
| Spirited and candied berries in chocolate | 2.9 |
| "Raisins in chocolate" | 2.5 |
Chocolate and cocoa powder |
| Ordinary chocolate without additives and with finely ground additives; dessert chocolate without additives and with finely ground additives; | 1.6 |
| Ordinary and dessert chocolate with large additions in the form of whole or crushed nuts, wafer grains, cookies, etc. | 1.7 |
| Ordinary and dessert chocolate with large additions in the form of raisins, candied fruits and other fruit additives | 1.9 |
| Chocolate buttons with nonpareil | 2.5 |
| Chocolate "Patterned" | 3.0 |
| Chocolate with fillings | 3.4 |
| Sweets "Assorted" | 3.7 |
| Chocolate figures with filling: such as “Horns”, “Bananas” | 5.3 |
| Chocolate figures with filling: “Kairat” type | 4.3 |
| Sweet tiles | 1.6 |
| Chocolate for molding, chocolate glaze, chocolate glaze with cocoa powder, milk chocolate for molding, chocolate milk glaze, fat glaze | 1.4 |
| Chocolate and nut praline | 1.2 |
| Chocolate powder | 1.3 |
| Cocoa powder and cocoa drinks | 2.75 |
