KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuit → Lingering cookies → Lingering cookies made from premium flour → No. 013 cookies "Vinnitskoe" → No. 013 → Technological map

Technological map No. 013 cookies "Vinnitskoe"

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.1312 kg
finished product, g
in kind
in solids
Sign up85.5 99.9 85.4 
Carrot puree10.0 19.6 2.0 
Granulated sugar99.8517.0 17.0 
Fresh whole milk the weight ratio of fat 3.2%12.0 14.5 1.7 
Margarine84.0 10.3 8.6 
Sign up87.0 7.3 6.4 
Invert syrup [raw, 70%]70.0 2.9 2.1 
Baking soda (E500(ii))50.0 1.0 0.49
Salt96.5 0.7 0.68
Vanilla powder99.850.490.49
Sign up—  0.13—  
Essence—  0.13—  
Total Raw173.95124.86
Output finished product94.0 123.3 
Humidity6.0 ±1.0%—  —  
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. 013 cookies "Vinnitskoe"
  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. 013 cookies "Vinnitskoe"

    3. Lingering cookies made from premium flour with a high content of carrot puree. Has a rectangular or square shape. Produced by weight and packaged. 1kg contains at least 75 pieces.
    Humidity 6.0% ± 1.0%.

  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
how to calculate the recipe for gingerbread

Recipe on No. 013 cookies "Vinnitskoe" contained in handbooks:

calculations, forms, documents: