KondiDoc: технологические расчеты в кондитерском производстве
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Technological map No. 166 "Milk-honey" cookies

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.6976 kg
finished product, g
in kind
in solids
Sign up85.5 416.7 356.2 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 161.3 135.5 
Powdered sugar99.85147.8 147.6 
Melange27.0 53.7 14.5 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 40.3 29.8 
Sign up78.0 13.5 10.5 
Ammonium salt (E503(i))—  1.4 —  
Baking soda (E500(ii))50.0 1.3 0.67
Salt96.5 1.3 1.3 
Essence honey—  0.67—  
Total Raw837.97696.07
Output finished product95.0 662.7 
Humidity5.0 ±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. 166 "Milk-honey" cookies
  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. 166 "Milk-honey" cookies
  4. Shortbread butter biscuits made from premium flour. Has a round or oval shape. The surface is sprinkled with test chips. Produced by weight and packaged. 1kg contains at least 100 pieces.
    Humidity 5.0% ± 1.5%.

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