KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuit → Sugar cookies → Sugar cookies from 1st grade flour → №044 biscuits "Golden" → No. 044 → Technological map

Technological map №044 biscuits "Golden"

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.9798 kg
finished product, g
in kind
in solids
Sign up85.5 738.2 631.1 
Culinary fat99.7 140.2 139.8 
Granulated sugar99.85132.9 132.7 
water—  56.2 —  
Invert syrup [raw, 70%]70.0 25.8 18.1 
Sign up27.0 22.1 6.0 
Semi-fat-free soy flour92.0 8.9 8.1 
Baking soda (E500(ii))50.0 5.2 2.6 
Salt96.5 5.2 5.0 
Pressed bakery yeast25.0 4.4 1.1 
Sign up—  3.0 —  
Ammonium salt (E503(i))—  2.9 —  
Total Raw1145.0 944.5 
Output finished product95.0 930.8 
Humidity5.0 ±1.5%—  —  
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 - №044 biscuits "Golden"
  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 - №044 biscuits "Golden"

    3. Sugar cookies made from first grade flour. Has a square, rectangular or round shape. Produced by weight and packaged. 1kg contains at least 70 rectangular pieces and at least 90 square or round pieces.
    Humidity 5.0% ± 1.5%.

  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 №044 biscuits "Golden" contained in handbooks:

calculations, forms, documents: