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
All groups → All products → Biscuit → Butter cookies → cookies "Gems" → Basic recipe → Technological map

Technological map cookies "Gems"

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.0816 kg
finished product, g
in kind
in solids
Sign up99.8521.6 21.6 
Wheat flour, premium85.5 21.6 18.5 
Decorative chocolate topping99.1 16.2 16.1 
Margarine for shortcrust pastry universal Margo M220 [NMGK]84.0 15.2 12.7 
Melange27.0 5.4 1.5 
Sign up98.0 5.4 5.3 
Vanilla powder99.850.430.43
Total Raw85.8376.13
Output finished product94.0 76.7 
Humidity6.0 ±2.0%—  —  
List of recipes

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - cookies "Gems"
  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'.

  2. Preparation - cookies "Gems"

    3. Beat the tempered margarine with powdered sugar, add melange, vanilla sugar and flour and mix gently.
    Add chocolate chips and colored drops, mix.
    Roll into balls and place on a baking sheet.
    Bake at 180 ° C for 10-12 minutes.

    Butter biscuits with a crumbly structure and bright splashes of colored dragee.

  3. Packaging, labeling, storage and transportation.

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

how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

calculations, forms, documents: