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All groups → All products → Biscuit → Puff pastry → No. 106 biscuits "Spring" with fruit filling → No. 106 → Technological map

Technological map No. 106 biscuits "Spring" 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 for0.8343 kg
finished product, g
Spring cookies
in kind
in solids
Sign up85.5 420.5 420.5 359.5 
Powdered sugar99.85136.7 136.7 136.5 
Margarine84.0 69.4 69.4 58.3 
Corn starch87.0 31.1 31.1 27.1 
Melange27.0 25.2 25.2 6.8 
Sign up12.0 19.8 19.8 2.4 
Invert syrup [raw, 70%]70.0 18.9 18.9 13.2 
Salt96.5 3.2 3.2 3.1 
Baking soda (E500(ii))50.0 3.1 3.1 1.6 
Vanilla powder99.851.3 1.3 1.3 
Sign up—  0.840.84—  
Ammonium salt (E503(i))—  0.550.55—  
Total raw materials for semi-finished products730.59—  —  
Output of convenience foods629.2 —  —  
Sign up74.0 —  209.7 155.2 
Total Raw—  940.29765.0 
The output of semi-finished products in the finished product628.9 —  —  
Output finished product90.1 751.9 
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 - Spring cookies
  3. Preparation - No. 106 biscuits "Spring" 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 - Spring cookies

  3. Preparation - No. 106 biscuits "Spring" with fruit filling

    4. Made from Spring sugar biscuits 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 45 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
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Recipe on No. 106 biscuits "Spring" with fruit filling contained in handbooks:

calculations, forms, documents: