KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Crackers → Premium flour crackers → №135 "Curly" cracker → No. 135 → Technological map

Technological map №135 "Curly" cracker

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.8802 kg
finished product, g
in kind
in solids
Sign up85.5 798.3 682.6 
water—  166.1 —  
Culinary fat99.7 66.5 66.3 
Margarine84.0 66.5 55.9 
Pressed bakery yeast25.0 33.3 8.3 
Sign up52.0 12.8 6.7 
Salt96.5 11.6 11.2 
Ammonium salt (E503(i))—  10.8 —  
Granulated sugar99.8510.0 10.0 
Invert syrup [raw, 70%]70.0 10.0 7.0 
Total Raw1185.9 848.0 
Output finished product92.0 809.8 
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 - №135 "Curly" cracker
  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 - №135 "Curly" cracker

    3. Dry biscuits made from premium flour. Has a curly shape. Produced by weight and packaged. 1kg contains at least 250 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
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Recipe on №135 "Curly" cracker contained in handbooks:

calculations, forms, documents: