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All groups → All products → Waffles → No. 215 Wafers Birch → recipe number 1 → Technological map

Technological map No. 215 Wafers Birch

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g			Raw material consumption for0.324 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Filling	Creamy lipstick	Leaf wafers on sugar yolks . phosphorus	in kind	in solids
Sign up	99.85	—	113.6	4.8	118.4	118.2
Flour, premium	85.5	—	—	72.0	72.0	61.6
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	55.2	—	55.2	40.9
Coconut oil	100.0	34.4	—	—	34.4	34.4
Starch syrup	78.0	—	16.6	—	16.6	12.9
Sign up	95.0	11.9	—	—	11.9	11.3
Raw egg yolk	46.0	—	—	5.0	5.0	2.3
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	4.5	—	4.5	3.8
Vegetable oil	100.0	—	—	4.5	4.5	4.5
Phosphatides	98.5	0.74	—	0.36	1.1	1.08
Sign up	50.0	—	—	0.36	0.36	0.18
Salt	96.5	—	—	0.36	0.36	0.35
Vanillin	—	0.07	—	—	0.07	—
Total raw materials for semi-finished products		47.11	189.9	87.38	324.39	291.51
Sign up	91.0	185.8	—	—	—	—
Total raw materials and semi-finished products		266.21	189.9	87.38	—	—
Output of convenience foods		264.4	185.8	66.1	—	—
The output of semi-finished products in the finished product		259.2	—	64.8	—	—
Output finished product	93.6					303.3
Humidity	6.4%	7.4%	9.0%	2.5%	—	—

gramskilograms

List of recipes

Description of the technological process.

The technological process of production consists of the following stages:

Preparation of raw materials for production.
Preparation - Leaf wafers on sugar yolks . phosphorus
Preparation - Creamy lipstick
Preparation - Filling
Preparation - No. 215 Wafers Birch
Packaging, labeling, storage and transportation.

Preparation of raw materials for production.

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'.