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All groups → All products → Biscuit → Butter cookies → №146 cookies "Bars" → No. 146 → Technological map

Technological map №146 cookies "Bars"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g			Raw material consumption for0.313 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	biscuit	Chocolate glaze	praline filling	in kind	in solids
Sign up	85.5	110.9	—	—	110.9	94.8
Powdered sugar	99.85	37.7	—	32.0	69.7	69.6
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	66.5	—	—	66.5	55.9
Chocolate glaze [Skurikhin]	99.1	—	56.5	—	56.5	56.0
Melange	27.0	33.3	—	—	33.3	9.0
Sign up	97.5	—	—	22.5	22.5	21.9
Cocoa-butter [cocoa butter]	100.0	—	4.0	1.5	5.5	5.5
Cocoa mass	97.4	—	—	4.5	4.5	4.4
Citrus essence	—	0.56	—	—	0.56	—
Baking soda (E500(ii))	50.0	0.22	—	—	0.22	0.11
Sign up	—	—	—	0.06	0.06	—
Total raw materials for semi-finished products		249.18	60.5	60.56	370.24	317.21
Output of convenience foods		197.8	59.4	59.3	—	—
The output of semi-finished products in the finished product		196.6	59.0	59.0	—	—
Output finished product	96.5					302.1
Humidity	3.5 ±1.5%	5.0%	0.8%	1.0%	—	—

gramskilograms

List of recipes

Description of the technological process.

The technological process of production consists of the following stages:

Preparation of raw materials for production.
Preparation - praline filling
Preparation - Chocolate glaze
Preparation - biscuit
Preparation - №146 cookies "Bars"
Packaging, labeling, storage and transportation.

Preparation of raw materials for production.

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'.

Preparation - praline filling

Preparation - Chocolate glaze

Preparation - biscuit

Preparation - №146 cookies "Bars"

Butter biscuits made from premium flour. It has an oblong shape. The surface is partially finished with chocolate glaze. Produced by weight and packaged. 1kg contains at least 70 pieces.
Humidity 3.47% ± 1.5%.