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All groups → All products → Biscuit → Butter cookies → No. 163 cookies "My favorite" → No. 163 → Technological map

Technological map No. 163 cookies "My favorite"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g			Raw material consumption for0.1408 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	white grade biscuits	chocolate biscuits	biscuits pink variety	in kind	in solids
Sign up	85.5	37.3	14.5	9.8	61.6	52.7
Powdered sugar	99.85	29.9	14.5	7.9	52.3	52.0
Melange	27.0	24.9	12.1	6.5	43.5	11.8
Granulated sugar (for sprinkling)	99.85	11.2	5.4	2.9	19.5	19.5
Cocoa powder [Skurikhin]	95.0	—	3.6	—	3.6	3.4
Sign up	78.0	0.62	0.3	0.16	1.08	0.85
Burnt (raw)	78.0	—	0.24	—	0.24	0.19
Ammonium salt (E503(i))	—	0.08	0.04	0.02	0.14	—
Lemon essence	—	0.06	—	—	0.06	—
Essence coffee	—	—	0.03	—	0.03	—
Sign up	—	—	—	0.02	0.02	—
Paint red	—	—	—	—	—	—
Total raw materials for semi-finished products		104.06	50.71	27.3	182.07	140.44
Output of convenience foods		80.3	39.4	21.1	—	—
The output of semi-finished products in the finished product		80.3	39.4	21.1	—	—
Output finished product	95.0					133.8
Humidity	5.0 ±1.5%	5.0%	5.0%	5.0%	—	—

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 - biscuits pink variety
Preparation - chocolate biscuits
Preparation - white grade biscuits
Preparation - No. 163 cookies "My favorite"
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 - biscuits pink variety

Preparation - chocolate biscuits

Preparation - white grade biscuits

Preparation - No. 163 cookies "My favorite"

Butter biscuit-whipped cookies made of premium flour. Consists of three varieties: white, pink and chocolate. It has a round shape. The surface is sprinkled with granulated sugar. 1kg contains at least 180 pieces. Produced by weight and packaged.
Biscuit moisture 5.0% ± 1.5%.