KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuit → Sugar cookies → Sugar cookies from 1st grade flour → No. 057 "Tselinnoye" cookies → No. 057 → Technological map

Technological map No. 057 "Tselinnoye" cookies

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.4974 kg
finished product, g
in kind
in solids
Sign up85.5 344.0 294.1 
Powdered sugar99.85103.2 103.0 
Margarine84.0 74.0 62.1 
Fresh whole milk the weight ratio of fat 3.2%12.0 21.5 2.6 
Invert syrup [raw, 70%]70.0 15.5 10.8 
Sign up27.0 12.0 3.3 
Baking soda (E500(ii))50.0 2.4 1.2 
Salt96.5 2.4 2.3 
Essence—  2.1 —  
Ammonium salt (E503(i))—  0.45—  
Total Raw577.55479.4 
Output finished product95.0 472.5 
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 - No. 057 "Tselinnoye" cookies
  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. 057 "Tselinnoye" cookies

    3. 1 grade flour sugar cookies. Has the shape of a round, curly, square or rectangular. Produced by weight and packaged. 1 mcg contains at least 70 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 No. 057 "Tselinnoye" cookies contained in handbooks:

calculations, forms, documents: