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All groups → All products → Cakes → Waffle cakes → Waffle cakes with fat filling → №240 "Hazelnut" cake → No. 240 → Technological map

Technological map №240 "Hazelnut" cake

Weight 0.5 and 1 kg.

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g		Raw material consumption for0.8902 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Milk-nut filling (in No. 240)	No. 042 Sheet wafers	in kind	in solids
Sign up	99.85	294.0	—	294.0	293.5
Confectionery fat	99.7	246.1	—	246.1	245.3
Flour, premium	85.5	—	199.1	199.1	170.2
Roasted kernels	97.5	63.9	—	63.9	62.3
Whole milk powder	95.0	51.1	—	51.1	48.6
Sign up	46.0	—	19.9	19.9	9.2
Vanilla powder	99.85	3.2	—	3.2	3.2
Baking soda (E500(ii))	50.0	—	1.0	1.0	0.5
Salt	96.5	—	1.0	1.0	1.0
Total raw materials for semi-finished products		658.3	221.0	—	—
Output of convenience foods		652.9	163.2	—	—
Sign up	97.5	—	—	72.5	70.7
Powdered sugar	99.85	—	—	18.1	18.1
Total Raw		—	—	969.9	922.6
The output of semi-finished products in the finished product		640.9	160.2	—	—
Output finished product	98.8				879.3
Humidity	1.2%	0.8%	2.5 +2.0% -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 - No. 042 Sheet wafers
Preparation - Milk-nut filling (in No. 240)
Preparation - №240 "Hazelnut" cake
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'.