KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Baked semi-finished products → Air semi-finished products → No. 024b Air → basic recipe → Technological map

Technological map No. 024b Air

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.5387 kg
finished product, g
in kind
in solids
Sign up99.85520.4 519.6 
Raw egg white12.0 260.2 31.2 
Citric acid (E330)98.0 2.6 2.6 
Vanilla powder99.852.6 2.6 
Total Raw785.8 556.0 
Output finished product96.5 519.8 
Humidity3.5 ±1.5%—  —  
List of recipes

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - No. 024b Air
  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 - No. 024b Air

  3. Packaging, labeling, storage and transportation.

    4. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.

how to calculate the recipe for the cake
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No. 024b Air (basic recipe) included in recipes:

Fancy Cake [Elektrostal]Recipe No. 1
Fancy Cake [Elektrostal]Recipe No. 2
Cake Splash of champagne [Noginsk]Recipe No. 1
Cake Wish you happiness [Shatura]Recipe No. 1

Recipe on No. 024b Air contained in handbooks:

calculations, forms, documents: