KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cupcakes → Yeast muffins → Butter cupcakes → №459 "Spring" cupcake → recipe number 1 → Technological map

Technological map №459 "Spring" cupcake

Weight 0.5 and 1.0 kg.

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.5944 kg
finished product, g
in kind
in solids
Sign up85.5 298.7 255.4 
Granulated sugar99.8585.1 85.0 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 65.7 55.2 
Melange27.0 59.7 16.1 
water—  48.1 —  
Sign up80.0 29.9 23.9 
Candied fruit83.0 14.9 12.4 
Pressed bakery yeast25.0 11.9 3.0 
Powdered sugar99.856.0 6.0 
Walnut kernel (raw)94.0 6.0 5.6 
Sign up99.852.0 2.0 
Salt96.5 0.890.86
Total Raw628.89465.46
Output finished product74.0 439.9 
Humidity26.0 ±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 - №459 "Spring" 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 - №459 "Spring" cupcake

    3. Made from yeast dough. The shape is round. The surface is sprinkled with powdered sugar and crushed nuts. Produced by weight and piece.
    Moisture 26.0 #% +/- 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 №459 "Spring" cupcake contained in handbooks:

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