KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cupcakes → Cupcakes with chemical leavening agents → Margarine & Anhydrous Fat Cupcakes → №446 Cupcake "Amber" → recipe number 1 → Technological map

Technological map №446 Cupcake "Amber"

Weight 0.3 and 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 for0.9319 kg
finished product, g
cake
in kind
in solids
Sign up27.0 244.2 244.2 65.9 
Granulated sugar99.85235.5 235.5 235.1 
Confectionery fat99.7 200.6 200.6 200.0 
Flour, premium85.5 174.4 174.4 149.1 
Skimmed milk powder [GOST, Skurikhin: skimmed milk powder]96.0 43.6 43.6 41.9 
Sign up—  3.5 3.5 —  
Ammonium carbonic (E503(i))—  1.7 1.7 —  
Salt96.5 1.7 1.7 1.7 
Total raw materials for semi-finished products905.2 —  —  
Output of convenience foods772.5 —  —  
Sign up72.0 —  160.2 115.3 
Powdered sugar99.85—  9.4 9.4 
Total Raw—  1074.8 818.4 
The output of semi-finished products in the finished product764.2 —  —  
Output finished product82.1 765.3 
Humidity17.9 ±3.0%16.0 ±3.0%—  —  
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 - cake
  3. Preparation - №446 Cupcake "Amber"
  4. 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 - cake

  3. Preparation - №446 Cupcake "Amber"

    4. The shape is oblong in the form of a log: two baked semi-finished products are connected with jam. The surface is sprinkled with powdered sugar. Produced by piece, unpacked and shrink-wrapped.
    Humidity 17.88 +/- 3.0%.

  4. Packaging, labeling, storage and transportation.

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

how to calculate the recipe for the cake
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Recipe on №446 Cupcake "Amber" contained in handbooks:

calculations, forms, documents: