KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cupcakes → Yeast muffins → Margarine Cupcakes → №464 Cupcake "Lugansk" → recipe number 1 → Technological map

Technological map №464 Cupcake "Lugansk"

Weight 0.5 - 1.0 kg.

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.0132 kg
finished product, g
in kind
in solids
Sign up85.5 6.8 5.8 
water—  2.3 —  
Granulated sugar99.851.7 1.7 
Margarine84.0 1.0 0.86
Raisins80.0 1.0 0.82
Sign up27.0 0.440.12
Whole milk powder95.0 0.310.29
Pressed bakery yeast25.0 0.270.07
Salt96.5 0.070.07
Vegetable oil100.0 0.030.03
Sign up—  —  —  
Total Raw13.929.76
Output finished product70.0 9.2 
Humidity30.0 ±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 - №464 Cupcake "Lugansk"
  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 - №464 Cupcake "Lugansk"

    3. Made from yeast dough. Round shape with two parallel cuts. The surface is smeared with an egg.
    Humidity 30.0% +/- 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 №464 Cupcake "Lugansk" contained in handbooks:

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