KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Crackers → Premium flour crackers → No. 125 cracker "Nevsky" → No. 125 → Technological map

Technological map No. 125 cracker "Nevsky"

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.4592 kg
finished product, g
in kind
in solids
Sign up85.5 345.9 295.7 
water—  107.7 —  
Pork fat99.7 66.0 65.8 
Flour, premium (into the dough)85.5 49.9 42.7 
Flour, premium (on the layer)85.5 25.9 22.2 
Sign up25.0 11.9 3.0 
Invert syrup [raw, 70%]70.0 9.4 6.6 
Pork fat (on the layer)99.7 9.4 9.4 
Salt96.5 8.0 7.7 
Granulated sugar (into the dough)99.852.8 2.8 
Sign up50.0 1.9 0.94
Total Raw638.8 456.84
Output finished product95.0 436.2 
Humidity5.0 +3.0 -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 - No. 125 cracker "Nevsky"
  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. 125 cracker "Nevsky"

    3. Dry biscuits made from premium flour. Has a round, square or rectangular shape. Produced by weight and packaged. 1kg contains at least 110 pieces.
    Moisture 5.0% (+ 3.0%; -1.0%).

  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. 125 cracker "Nevsky" contained in handbooks:

calculations, forms, documents: