KondiDoc: технологические расчеты в кондитерском производстве
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Technological map No. 100 cookies "Flower mix"

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.2047 kg
finished product, g
in kind
in solids
Sign up85.5 137.4 117.5 
Powdered sugar99.8544.6 44.6 
Margarine84.0 23.4 19.6 
Corn starch87.0 10.2 8.8 
Melange27.0 7.6 2.0 
Sign up70.0 6.2 4.3 
water—  5.8 —  
Baking soda (E500(ii))50.0 1.0 0.51
Salt96.5 1.0 1.0 
Essence—  0.27—  
Sign up—  0.18—  
Total Raw237.65198.31
Output finished product95.5 195.5 
Humidity4.5 +1.5 -1.0%—  —  

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. 100 cookies "Flower mix"
  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'.

  3. Preparation - No. 100 cookies "Flower mix"
  4. Sugar cookies made from premium flour. Has a curly shape. Produced by weight and packaged. 1kg contains at least 170 pieces.
    Moisture 4.5% (-1.0% + 1.5%).

  5. Packaging, labeling, storage and transportation.
  6. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.