KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Crackers → Premium flour crackers → No. 132 cracker "With cheese" → No. 132 → Technological map

Technological map No. 132 cracker "With cheese"

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.5014 kg
finished product, g
in kind
in solids
Sign up85.5 343.2 293.4 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 85.8 72.1 
Cheese (for sprinkling)70.0 55.2 38.6 
Flour, premium (into the dough)85.5 49.0 41.9 
Pasteurized milk the weight ratio of fat 3.2% (into the dough)11.5 44.8 5.1 
Sign up—  32.3 —  
Melange (for lubrication)27.0 18.4 5.0 
Pressed bakery yeast25.0 14.7 3.7 
Invert syrup [raw, 70%]70.0 12.3 8.6 
Salt96.5 7.4 7.1 
Sign up99.854.9 4.9 
Ammonium salt (E503(i))—  4.0 —  
Total Raw672.0 480.4 
Output finished product91.5 458.8 
Humidity8.5 ±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. 132 cracker "With cheese"
  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. 132 cracker "With cheese"

    3. Dry biscuits made from premium flour. Has a round, square or rectangular shape. Produced by weight and packaged. 1kg contains at least 60 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.

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Recipe on No. 132 cracker "With cheese" contained in handbooks:

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