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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with fruit filling → №321 Pastry "Korzinochka" with rowan jam → recipe number 1 → Technological map

Technological map №321 Pastry "Korzinochka" with rowan jam

Weight 75 g.

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g			Raw material consumption for0.62 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Semi-finished product sand	Charlotte cream (in # 015, 133, 310, 320, 321)	Charlotte syrup (in # 015, 310, 320, 321)	in kind	in solids
Sign up	84.0	76.6	68.1	—	144.7	121.5
Flour, premium	85.5	136.4	—	—	136.4	116.6
Granulated sugar	99.85	35.9	—	52.4	88.3	88.1
Fresh whole milk the weight ratio of fat 3.2%	12.0	—	—	45.1	45.1	5.4
Melange	27.0	16.8	—	—	16.8	4.5
Sign up	27.0	—	—	12.0	12.0	3.2
Vanilla powder	99.85	—	0.66	—	0.66	0.66
Essence	—	0.48	—	—	0.48	—
Salt	96.5	0.48	—	—	0.48	0.46
Wine	—	—	0.26	—	0.26	—
Sign up	—	0.12	—	—	0.12	—
Baking soda (E500(ii))	50.0	0.12	—	—	0.12	0.06
Total raw materials for semi-finished products		266.9	69.02	109.5	—	—
Sign up	62.8	—	93.6	—	—	—
Total raw materials and semi-finished products		266.9	162.62	109.5	—	—
Output of convenience foods		230.3	159.1	93.6	—	—
Sign up	72.0	—	—	—	238.7	171.9
Total Raw		—	—	—	684.12	512.38
The output of semi-finished products in the finished product		227.4	157.0	—	—	—
Output finished product	80.2					497.2
Humidity	19.8%	5.5 ±1.5%	28.2 ±2.0%	37.2 ±1.5%	—	—

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 - Charlotte syrup (in # 015, 310, 320, 321)
Preparation - Semi-finished product sand
Preparation - Charlotte cream (in # 015, 133, 310, 320, 321)
Preparation - №321 Pastry "Korzinochka" with rowan jam
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'.