KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuits → Biscuits made from premium flour → №145 biscuits "Championship" → No. 145 → Technological map

Technological map №145 biscuits "Championship"

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.9238 kg
finished product, g
in kind
in solids
Sign up85.5 683.9 584.7 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 158.0 132.7 
Pasteurized milk the weight ratio of fat 3.2% (into the dough)11.5 137.4 15.8 
Granulated sugar99.85105.2 105.0 
Frying fat99.7 26.0 25.9 
Sign up27.0 21.1 5.7 
Pressed bakery yeast25.0 21.1 5.3 
Salt96.5 4.2 4.1 
Baking soda (E500(ii))50.0 2.1 1.0 
Total Raw1159.0 880.2 
Output finished product93.0 859.1 
Humidity7.0 ±2.0%—  —  
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 - №145 biscuits "Championship"
  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 - №145 biscuits "Championship"

    3. Biscuits made from premium flour. Has a square or rectangular shape. Produced by weight and packaged. 1kg contains at least 75 pieces.
    Humidity 7.0% ± 2.0%.

  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
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Recipe on №145 biscuits "Championship" contained in handbooks:

calculations, forms, documents: