KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cupcakes → Cupcakes with chemical leavening agents → Butter cupcakes → №428 "Saffron" cupcake → recipe number 1 → Technological map

Technological map №428 "Saffron" cupcake

Weighted.

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.5311 kg
finished product, g
in kind
in solids
Sign up85.5 198.5 169.7 
Raisins80.0 99.3 79.4 
Fresh whole milk the weight ratio of fat 3.2%12.0 95.3 11.4 
Granulated sugar99.8594.1 94.0 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 59.6 50.0 
Sign up27.0 59.6 16.1 
Granulated sugar (into circulated syrup)99.8521.2 21.2 
Alcohol—  2.0 —  
Salt96.5 0.620.59
Ammonium carbonic (E503(i))—  0.3 —  
Sign up50.0 0.2 0.1 
Saffron100.0 0.030.03
Total Raw630.75442.52
Output finished product78.0 414.3 
Humidity22.0 ±3.0%—  —  
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Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - №428 "Saffron" cupcake
  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 - №428 "Saffron" cupcake

    3. The shape is rectangular. The surface is covered with sugar syrup.
    Humidity 22.0 +/- 3.0%.

  3. Packaging, labeling, storage and transportation.

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

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Recipe on №428 "Saffron" cupcake contained in handbooks:

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