KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

Technological map Cheese cream (in # 329, 337, 352)

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.9099 kg
finished product, g
in kind
in solids
Sign up50.0 729.4 364.7 
Fresh whole milk the weight ratio of fat 3.2%12.0 145.9 17.5 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 48.6 40.8 
Total Raw923.9 423.0 
Output finished product45.8 416.7 
Humidity54.2 ±2.0%—  —  

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - Cheese cream (in # 329, 337, 352)
  3. Packaging, labeling, storage and transportation.

  1. Preparation of raw materials for production.
  2. The preparation of raw materials for production should be carried out in accordance with the relevant section of the collection 'Technological instructions for the production of flour confectionery' (AgroNIITEIPP, M., 1992), SP 2.3.6.1079-01 'Sanitary and epidemiological requirements for catering organizations, manufacturing and the turnover capacity of food products and food raw materials in them 'and the current' Instructions for preventing the ingress of foreign objects into products at enterprises of the confectionery industry and in cooperatives'.

  3. Preparation - Cheese cream (in # 329, 337, 352)
  4. Peeled and sliced processed cheese is whipped in a beater at low speed until small pieces are obtained. Then add the prepared butter and beat at high speed. In the prepared mass, without stopping whipping, gradually add milk and whip until a fluffy white mass is obtained.

    ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of white color, keeping its shape well.

  5. Packaging, labeling, storage and transportation.
  6. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.