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All groups → All products → Cupcakes → Cupcakes with chemical leavening agents → Butter cupcakes → №429 Cupcake "Golden Label" → recipe number 1 → Technological map

Technological map №429 Cupcake "Golden Label"

Weight 0.5 kg.

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g		Raw material consumption for0.7776 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	cake	Saffron lipstick (at # 429)	in kind	in solids
Sign up	99.85	210.3	77.3	287.6	287.2
Chicken eggs [chicken egg] [2]	27.0	220.8	—	220.8	59.6
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	210.3	—	210.3	176.6
Flour, premium	85.5	157.7	—	157.7	134.9
Potato starch	80.0	52.5	—	52.5	42.0
Sign up	—	—	9.3	9.3	—
Starch syrup	78.0	—	7.7	7.7	6.0
Ammonium carbonic (E503(i))	—	1.4	—	1.4	—
Essence	—	—	0.26	0.26	—
Alcohol	—	0.06	—	0.06	—
Sign up	—	0.06	—	0.06	—
Saffron	100.0	—	0.02	0.02	0.02
Total raw materials for semi-finished products		853.12	94.58	947.7	706.32
Output of convenience foods		688.4	93.9	—	—
The output of semi-finished products in the finished product		684.3	93.3	—	—
Output finished product	84.5				656.9
Humidity	15.5 ±3.5%	16.0 ±3.0%	12.0 ±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 - Saffron lipstick (at # 429)
Preparation - cake
Preparation - №429 Cupcake "Golden Label"
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'.