KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cupcakes → Cupcakes without chemical leavening agents → №454 Cupcake "Jubilee" → recipe number 1 → Technological map

Technological map №454 Cupcake "Jubilee"

Weight 0.5 and 1.0 kg.

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.7598 kg
finished product, g
in kind
in solids
Sign up27.0 387.8 104.7 
Flour, premium85.5 256.7 219.5 
Granulated sugar99.85256.7 256.3 
Raisins80.0 52.2 41.8 
Powdered sugar99.857.5 7.5 
Total Raw960.9 629.8 
Output finished product78.0 592.6 
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 - №454 Cupcake "Jubilee"
  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 - №454 Cupcake "Jubilee"

    3. Truncated cone shape with a hole in the middle. The side surface is corrugated. The top of the cake is sprinkled with powdered sugar.
    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 №454 Cupcake "Jubilee" contained in handbooks:

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