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All groups → All products → Cupcakes → Cupcakes without chemical leavening agents → №452 Cupcake "Almond" → recipe number 1 → Technological map

Technological map №452 Cupcake "Almond"

Weight 0.3 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 for0.1405 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	cake	Praline filling (in # 248, 249, 351, 452)	in kind	in solids
Sign up	27.0	36.0	—	36.0	9.7
Granulated sugar	99.85	31.8	—	31.8	31.7
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	31.8	—	31.8	26.7
Praline	99.0	—	27.0	27.0	26.8
Flour, premium	85.5	15.9	—	15.9	13.6
Sign up	80.0	15.9	—	15.9	12.7
Raw almond kernels	94.0	7.8	—	7.8	7.3
Confectionery fat	99.7	—	1.8	1.8	1.8
Total raw materials for semi-finished products		139.2	28.8	—	—
Output of convenience foods		112.6	28.6	—	—
Sign up	97.5	—	—	1.9	1.8
Total Raw		—	—	169.9	132.1
The output of semi-finished products in the finished product		110.6	28.1	—	—
Output finished product	88.0				123.6
Humidity	12.0 ±3.0%	15.0 ±3.0%	1.0 ±1.0%	—	—

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 - Praline filling (in # 248, 249, 351, 452)
Preparation - cake
Preparation - №452 Cupcake "Almond"
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'.