KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuit → Sugar cookies → Sugar cookies made from premium flour → No. 066 cookies "Good hour" → No. 066 → Technological map

Technological map No. 066 cookies "Good hour"

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.2304 kg
finished product, g
in kind
in solids
Sign up85.5 145.9 124.8 
Powdered sugar99.8545.2 45.2 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 27.7 23.3 
Margarine84.0 20.4 17.2 
Curdled milk11.5 9.1 1.1 
Sign up27.0 8.8 2.4 
Invert syrup [raw, 70%]70.0 5.8 4.1 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 4.4 3.2 
Baking soda (E500(ii))50.0 0.950.47
Salt96.5 0.950.92
Sign up99.850.730.73
Ammonium salt (E503(i))—  0.66—  
Saffron100.0 0.010.01
Total Raw270.6 223.43
Output finished product95.5 220.0 
Humidity4.5 ±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. 066 cookies "Good hour"
  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. 066 cookies "Good hour"

    3. Sugar cookies made from premium flour. Has a rectangular shape. Produced by weight and packaged. 1kg contains at least 70 pieces.
    Moisture 4.5% (-1.0% + 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. 066 cookies "Good hour" contained in handbooks:

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