KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cupcakes → Cupcakes with chemical leavening agents → Margarine & Anhydrous Fat Cupcakes → No. 435 "Nut" cupcake → recipe number 1 → Technological map

Technological map No. 435 "Nut" cupcake

Weighted.

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.6503 kg
finished product, g
in kind
in solids
Sign up85.5 244.1 208.7 
Granulated sugar99.85158.0 157.8 
Margarine84.0 141.3 118.7 
Melange27.0 128.5 34.7 
Raw cashew kernels94.0 64.2 60.4 
Sign up99.857.7 7.7 
Vanilla essence—  1.3 —  
Ammonium carbonic (E503(i))—  0.64—  
Total Raw745.74588.0 
Output finished product85.0 552.8 
Humidity15.0 ±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 - No. 435 "Nut" 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 - No. 435 "Nut" cupcake

    3. The shape is square. The surface is uneven, sprinkled with powdered sugar.
    Moisture 15.0 +/- 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 No. 435 "Nut" cupcake contained in handbooks:

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