KondiDoc: технологические расчеты в кондитерском производстве
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Technological map No. 124 cracker "Youth"

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.2821 kg
finished product, g
in kind
in solids
Sign up85.5 206.0 176.2 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 66.2 55.6 
Flour, premium (into the dough)85.5 29.4 25.2 
water—  28.5 —  
Pasteurized milk the weight ratio of fat 3.2% (into the dough)11.5 26.9 3.1 
Sign up25.0 8.8 2.2 
Invert syrup [raw, 70%]70.0 7.4 5.2 
Granulated sugar (into the dough)99.852.9 2.9 
Ammonium salt (E503(i))—  2.4 —  
Salt96.5 1.5 1.4 
Total Raw380.0 271.8 
Output finished product92.0 259.5 
Humidity8.0 ±1.5%—  —  

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. 124 cracker "Youth"
  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. 124 cracker "Youth"
  4. High quality flour crackers. It has a round shape. Produced by weight and packaged. 1kg contains at least 80 pieces.
    Humidity 8.0% ± 1.5%.

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