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All groups → All products → Waffles → # 249 Wafers Papardes Zieds → No. 249 → Technological map

Technological map # 249 Wafers Papardes Zieds

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g		Raw material consumption for0.8285 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Filling	Sheet wafers	in kind	in solids
Sign up	99.85	264.8	—	264.8	264.4
Flour, premium	85.5	—	204.1	204.1	174.5
Confectionery fat	99.7	148.3	—	148.3	147.8
Whole milk powder	95.0	79.4	—	79.4	75.5
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	53.0	—	53.0	44.5
Sign up	94.0	42.4	—	42.4	39.8
Corn starch	87.0	—	7.6	7.6	6.6
Vanilla powder	99.85	5.3	—	5.3	5.3
Vegetable oil	100.0	—	2.2	2.2	2.2
Baking soda (E500(ii))	50.0	—	1.0	1.0	0.51
Sign up	96.5	—	1.0	1.0	1.0
Lecithin (E322(i))	98.5	—	0.9	0.9	0.88
Total raw materials for semi-finished products		593.2	216.8	810.0	762.99
Output of convenience foods		670.5	167.6	—	—
The output of semi-finished products in the finished product		662.8	165.7	—	—
Output finished product	97.4				806.7
Humidity	2.6%	2.7%	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 - Sheet wafers
Preparation - Filling
Preparation - # 249 Wafers Papardes Zieds
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'.