KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cupcakes → Yeast muffins → Margarine Cupcakes → №469 Cupcake "Russian" → recipe number 1 → Technological map

Technological map №469 Cupcake "Russian"

Weight 0.5 kg.

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.5945 kg
finished product, g
in kind
in solids
Sign up85.5 306.3 261.9 
Melange27.0 69.3 18.7 
Granulated sugar99.8557.8 57.7 
Margarine84.0 57.8 48.5 
water—  55.3 —  
Sign up99.8543.3 43.3 
Raisins80.0 20.2 16.2 
Pressed bakery yeast25.0 17.3 4.3 
Salt96.5 2.3 2.2 
Vanilla powder99.852.0 2.0 
Sign up98.0 0.040.03
Total Raw631.64454.83
Output finished product72.0 428.0 
Humidity28.0 ±4.0%—  —  
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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 - №469 Cupcake "Russian"
  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 - №469 Cupcake "Russian"

    3. Made from yeast dough. The shape is round. The surface is glazed with lipstick in the form of a mesh or a continuous layer.
    Moisture 28.0% +/- 4.0%.

  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 №469 Cupcake "Russian" contained in handbooks:

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