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 → Puff pastry → No. 105 "Vanilla" cookies with fruit filling → No. 105 → Technological map

Technological map No. 105 "Vanilla" cookies with fruit filling

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.6776 kg
finished product, g
Vanilla cookies
in kind
in solids
Sign up85.5 337.7 337.7 288.8 
Powdered sugar99.85109.8 109.8 109.6 
Margarine84.0 59.1 59.1 49.6 
Corn starch87.0 25.0 25.0 21.7 
Melange27.0 25.0 25.0 6.7 
Sign up12.0 15.9 15.9 1.9 
Invert syrup [raw, 70%]70.0 15.2 15.2 10.6 
Baking soda (E500(ii))50.0 2.5 2.5 1.2 
Salt96.5 2.5 2.5 2.4 
Vanilla powder99.852.5 2.5 2.5 
Sign up—  0.440.44—  
Total raw materials for semi-finished products595.64—  —  
Output of convenience foods511.0 —  —  
Sign up74.0 —  170.3 126.1 
Total Raw—  765.94621.1 
The output of semi-finished products in the finished product510.8 —  —  
Output finished product90.1 610.7 
Humidity9.9 ±1.5%4.5 +1.5% -1.0%—  —  
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 - Vanilla cookies
  3. Preparation - No. 105 "Vanilla" cookies with fruit filling
  4. 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 - Vanilla cookies

  3. Preparation - No. 105 "Vanilla" cookies with fruit filling

    4. Made from vanilla biscuits “Vanilla” and fruit filling. Two pieces of cookies are glued together with a fruit filling. Has a rectangular shape. Produced by weight, packaged in sets. 1kg contains at least 70 pieces.
    Humidity 9.85% ± 1.5%.

  4. Packaging, labeling, storage and transportation.

    5. 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. 105 "Vanilla" cookies with fruit filling contained in handbooks:

calculations, forms, documents: