KondiDoc: технологические расчеты в кондитерском производстве
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Technological map No. 159 cookies "Lvovskoe"

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.3708 kg
finished product, g
in kind
in solids
Sign up85.5 195.9 167.5 
Powdered sugar99.85102.5 102.3 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 71.7 60.2 
Walnut kernel (raw)94.0 32.5 30.6 
Fresh whole milk the weight ratio of fat 3.2%12.0 13.6 1.6 
Sign up99.858.2 8.2 
Melange27.0 8.2 2.2 
Cognac—  1.6 —  
Baking soda (E500(ii))50.0 0.820.41
Cinnamon100.0 0.8 0.8 
Sign up—  0.8 —  
Total Raw436.62373.81
Output finished product96.0 356.0 
Humidity4.0 ±1.5%—  —  

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. 159 cookies "Lvovskoe"
  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'.

  3. Preparation - No. 159 cookies "Lvovskoe"
  4. Shortbread butter biscuits made from premium flour with the addition of finely crushed nuts. Produced on a rotary machine. Has a different shape. Produced by weight and packaged. 1kg contains at least 160 pieces.
    Humidity 4.0% ± 1.5%.

  5. Packaging, labeling, storage and transportation.
  6. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.