KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Crackers → Premium flour crackers → No. 113 cracker "Good luck" → No. 113 → Technological map

Technological map No. 113 cracker "Good luck"

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.3524 kg
finished product, g
in kind
in solids
Sign up85.5 273.9 234.2 
water—  74.0 —  
Flour, premium (on the layer)85.5 49.3 42.2 
Margarine (in dough)84.0 43.8 36.8 
Invert syrup [raw, 70%]70.0 13.1 9.2 
Sign up99.7 12.1 12.0 
Pressed bakery yeast25.0 4.4 1.1 
Salt (in dough)96.5 3.3 3.2 
Salt (on the layer)96.5 0.820.79
Total Raw474.72339.49
Output finished product92.0 324.2 
Humidity8.0 ±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 - No. 113 cracker "Good luck"
  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 - No. 113 cracker "Good luck"

    3. Dry biscuits made from premium flour have a square shape. Available for sale in weight and packaged. 1kg contains at least 85 pieces.
    Humidity 8.0% ± 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 No. 113 cracker "Good luck" contained in handbooks:

calculations, forms, documents: