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All groups → All products → Waffles → №259 Waffles with butter cream → No. 259 → Technological map

Technological map №259 Waffles with butter cream

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g		Raw material consumption for0.5799 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Filling	Leaf wafers on yolks with whole milk	in kind	in solids
Sign up	84.0	183.3	—	183.3	154.0
Powdered sugar	99.85	165.0	—	165.0	164.7
Flour, premium	85.5	—	147.5	147.5	126.1
Dry cream	94.0	55.0	—	55.0	51.7
Whole milk	12.0	—	44.3	44.3	5.3
Sign up	46.0	—	14.8	14.8	6.8
Vanilla powder	99.85	2.2	—	2.2	2.2
Baking soda (E500(ii))	50.0	—	0.74	0.74	0.37
Salt	96.5	—	0.74	0.74	0.71
Total raw materials for semi-finished products		405.5	208.08	613.58	511.88
Output of convenience foods		459.0	125.7	—	—
The output of semi-finished products in the finished product		455.2	124.7	—	—
Output finished product	93.2				540.6
Humidity	6.8%	8.0%	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 wafers on yolks with whole milk
Preparation - Filling
Preparation - №259 Waffles with butter cream
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'.