KondiDoc: технологические расчеты в кондитерском производстве
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Technological map No. 102 cookies "Shirvan"

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.6201 kg
finished product, g
in kind
in solids
Sign up85.5 405.9 347.1 
Granulated sugar99.85113.7 113.5 
Culinary fat99.7 71.0 70.8 
Grape juice20.0 48.7 9.7 
Corn starch87.0 36.5 31.8 
Sign up74.0 16.2 12.0 
Egg powder94.0 12.2 11.4 
Baking soda (E500(ii))50.0 3.7 1.8 
Salt96.5 2.8 2.7 
Ammonium salt (E503(i))—  2.0 —  
Sign up—  1.2 —  
Total Raw713.9 600.8 
Output finished product95.5 592.2 
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. 102 cookies "Shirvan"
  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. 102 cookies "Shirvan"
  4. Sugar cookies made from premium flour. Has a square shape. Produced by weight and packaged. 1kg contains at least 75 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.