KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cupcakes → Yeast muffins → Butter cupcakes → №463 Cupcake "Home" → recipe number 1 → Technological map

Technological map №463 Cupcake "Home"

Weighted.

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.9925 kg
finished product, g
in kind
in solids
Sign up85.5 492.4 421.0 
Granulated sugar99.85246.2 245.9 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 147.7 124.1 
Melange27.0 118.2 31.9 
Fresh whole milk the weight ratio of fat 3.2%12.0 98.5 11.8 
Sign up25.0 24.6 6.2 
Salt96.5 2.0 1.9 
Cardamom100.0 1.0 1.0 
Lemon essence—  0.5 —  
Vanillin—  0.5 —  
Sign up100.0 0.040.04
Total Raw1131.64843.84
Output finished product80.0 794.0 
Humidity20.0 ±2.0%—  —  
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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 - №463 Cupcake "Home"
  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 - №463 Cupcake "Home"

    3. Made from yeast dough. The shape is cylindrical.
    Humidity 20.0% +/- 2.0%.

  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 №463 Cupcake "Home" contained in handbooks:

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