To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Rolls → Different rolls → No. 476 Cream roll → recipe number 1 → Technological map

Technological map No. 476 Cream roll

Weighted.

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g				Raw material consumption for0.3108 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Biscuit	No. 048 Creamy cream	No. 095 Blotting syrup	Fried biscuit crumb (in No. 476)	in kind	in solids
Sign up	99.85	58.1	22.8	32.4	1.0	114.3	114.1
Melange	27.0	96.8	—	—	1.6	98.4	26.54
Wheat flour 1s	85.5	58.7	—	—	1.0	59.7	51.03
water	—	—	18.9	35.6	—	54.5	—
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	30.7	—	—	30.7	25.8
Sign up	74.0	—	7.0	—	—	7.0	5.2
Cognac or dessert wine	—	—	1.0	3.0	—	4.0	—
Essence	—	0.56	—	—	0.01	0.57	—
Essence of rum	—	—	—	0.12	—	0.12	—
Total raw materials for semi-finished products		214.16	80.4	71.12	3.61	—	—
Output of convenience foods		170.4	78.9	63.1	2.2	—	—
Sign up	99.85	—	—	—	—	0.95	0.95
Total Raw		—	—	—	—	370.24	223.62
The output of semi-finished products in the finished product		167.8	77.7	62.2	2.2	—	—
Output finished product	67.6						210.2
Humidity	32.4%	26.0%	33.2 ±2.0%	50.0 ±4.0%	6.0 ±1.0%	—	—

gramskilograms

List of recipes

Description of the technological process.

The technological process of production consists of the following stages:

Preparation of raw materials for production.
Preparation - Fried biscuit crumb (in No. 476)
Preparation - No. 095 Blotting syrup
Preparation - No. 048 Creamy cream
Preparation - Biscuit
Preparation - No. 476 Cream roll
Packaging, labeling, storage and transportation.

Preparation of raw materials for production.

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'.

Preparation - Fried biscuit crumb (in No. 476)

Preparation - No. 095 Blotting syrup

Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.

** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.

Preparation - No. 048 Creamy cream

Prepare a cream like the creamy "New" No. 47.

Preparation - Biscuit

Preparation - No. 476 Cream roll

Biscuit semi-finished product soaked in blotting syrup, covered with butter cream and rolled in the form of a roll. The surface is sprinkled with biscuit crumbs and powdered sugar.