KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Biscuit → Sugar cookies → Sugar cookies made from premium flour → №089 cookies "Dawn" → No. 089 → Technological map

Technological map №089 cookies "Dawn"

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.475 kg
finished product, g
in kind
in solids
Sign up85.5 322.7 275.9 
Granulated sugar99.8572.9 72.8 
Culinary fat99.7 71.0 70.8 
water—  22.7 —  
Corn starch87.0 19.4 16.8 
Sign up27.0 18.1 4.9 
Grape vacuum wort75.0 13.9 10.4 
Whey powder the weight ratio of fat 1.1%95.0 2.9 2.8 
Vanilla powder99.852.6 2.6 
Baking soda (E500(ii))50.0 2.3 1.1 
Sign up96.5 2.3 2.2 
Ammonium salt (E503(i))—  0.58—  
Total Raw551.38460.3 
Output finished product95.5 453.6 
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 - №089 cookies "Dawn"
  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 - №089 cookies "Dawn"

    3. Sugar cookies made from premium flour. Has a rectangular, square or round shape. Produced by weight or 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 №089 cookies "Dawn" contained in handbooks:

calculations, forms, documents: