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All groups → All products → Waffles → No. 252 Cooling waffles → No. 252 → Technological map

Technological map No. 252 Cooling waffles

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g		Raw material consumption for0.1857 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	99.7	56.9	—	56.9	56.7
Flour, premium	85.5	—	45.8	45.8	39.2
Powdered sugar	99.85	41.5	—	41.5	41.4
Glucose	91.0	21.2	—	21.2	19.3
Whole milk powder	95.0	12.7	—	12.7	12.1
Sign up	46.0	—	4.6	4.6	2.1
Baking soda (E500(ii))	50.0	—	0.23	0.23	0.11
Salt	96.5	—	0.23	0.23	0.22
Mint essence	—	0.19	—	0.19	—
Citric acid (E330)	98.0	0.14	—	0.14	0.13
Total raw materials for semi-finished products		132.63	50.86	183.49	171.26
Output of convenience foods		150.3	37.6	—	—
The output of semi-finished products in the finished product		148.6	37.1	—	—
Output finished product	97.7				181.4
Humidity	2.3%	2.2%	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 - No. 252 Cooling waffles
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'.