KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuit → Butter cookies → No. 179 cookies "With cinnamon" → No. 179 → Technological map

Technological map No. 179 cookies "With cinnamon"

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.932 kg
finished product, g
in kind
in solids
Sign up85.5 543.3 464.5 
Powdered sugar99.85199.2 198.9 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 181.1 152.1 
Chicken eggs [chicken egg] [2]27.0 63.4 17.1 
Whole milk powder95.0 45.3 43.0 
Sign up100.0 13.6 13.6 
Granulated sugar (for sprinkling)99.8513.6 13.6 
Natural honey78.0 9.1 7.1 
Vanilla powder99.859.1 9.1 
Baking soda (E500(ii))50.0 2.7 1.4 
Sign up—  1.2 —  
Total Raw1081.6 920.4 
Output finished product94.0 876.1 
Humidity6.0 ±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 - No. 179 cookies "With cinnamon"
  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 - No. 179 cookies "With cinnamon"

    3. Shortbread butter biscuits made from premium flour. The surface is sprinkled with cinnamon and granulated sugar. It has a round shape. Produced by weight and packaged. 1kg contains at least 130 pieces.
    Humidity 6.0% ± 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
how to calculate the recipe for gingerbread

Recipe on No. 179 cookies "With cinnamon" contained in handbooks:

calculations, forms, documents: