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All groups → All products → Waffles → # 230 Waffles Space → No. 230 → Technological map

Technological map # 230 Waffles Space

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g		Raw material consumption for0.7155 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Filling	Leaf waffles on yolks	in kind	in solids
Sign up	99.85	191.8	—	191.8	191.5
Flour, premium	85.5	—	176.4	176.4	150.8
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.3	—	110.3	81.6
Whole milk powder	95.0	69.1	—	69.1	65.6
Coconut oil	100.0	67.1	—	67.1	67.1
Sign up	97.4	44.1	—	44.1	43.0
Confectionery fat	99.7	27.8	—	27.8	27.7
Raw egg yolk	46.0	—	17.6	17.6	8.1
Vanilla essence	—	1.0	—	1.0	—
Baking soda (E500(ii))	50.0	—	0.88	0.88	0.44
Sign up	96.5	—	0.88	0.88	0.85
Total raw materials for semi-finished products		511.2	195.76	706.96	636.69
Output of convenience foods		578.5	144.6	—	—
The output of semi-finished products in the finished product		572.4	143.1	—	—
Output finished product	94.2				673.8
Humidity	5.8%	6.7%	2.5%	—	—

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 - Leaf waffles on yolks
Preparation - Filling
Preparation - # 230 Waffles Space
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'.