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All groups → All products → Cupcakes → Yeast muffins → Butter cupcakes → №461 Milk cupcake → recipe number 1 → Technological map

Technological map №461 Milk cupcake

Weight 0.5 - 0.7 kg.

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.5753 kg
finished product, g
in kind
in solids
Sign up85.5 226.9 194.0 
Fresh whole milk the weight ratio of fat 3.2%12.0 114.6 13.8 
Granulated sugar99.8589.4 89.3 
Raisins80.0 83.9 67.1 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 67.1 56.4 
Sign up27.0 35.8 9.7 
Pressed bakery yeast25.0 17.9 4.5 
Powdered sugar99.854.5 4.5 
Salt96.5 1.1 1.1 
Vanillin—  0.07—  
Total Raw641.27440.4 
Output finished product72.0 414.2 
Humidity28.0 ±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 - №461 Milk 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 - №461 Milk cupcake

    3. Made from yeast dough in milk. The shape is rectangular. The surface is uneven, sprinkled with powdered sugar. Produced by weight and piece.
    Moisture 28.0 +/- 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 №461 Milk cupcake contained in handbooks:

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