KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuit → Butter cookies → №196 cookies "Koster" → No. 196 → Technological map

Technological map №196 cookies "Koster"

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.851 kg
finished product, g
in kind
in solids
Sign up85.5 516.4 441.5 
Powdered sugar99.85232.4 232.0 
Amateur unsalted butter the weight ratio of fat 78% [Skurikhin: sweet creamy butter unsalted "Amateur"]80.0 154.9 123.9 
Melange27.0 144.6 39.0 
Invert syrup [raw, 70%]70.0 15.5 10.8 
Sign up99.855.2 5.2 
Baking soda (E500(ii))50.0 1.5 0.77
Whey powder the weight ratio of fat 1.1%95.0 1.3 1.2 
Total Raw1071.8 854.37
Output finished product96.0 817.0 
Humidity4.0 ±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 - №196 cookies "Koster"
  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 - №196 cookies "Koster"

    3. Butter-jigging biscuits made of premium flour. Has a round, oval or curly shape. Produced by weight and packaged. 1kg contains at least 120 pieces.
    Humidity 4.0% ± 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
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Recipe on №196 cookies "Koster" contained in handbooks:

calculations, forms, documents: