KondiDoc: технологические расчеты в кондитерском производстве
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Technological map No. 155 cookies "Crimean mix"

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.5506 kg
finished product, g
No. 153b "Vyemnoe" cookies
No. 157 cookies "Leningradskoe"
№153а "Vanilla" cookies
No. 153d cookies "Lemon"
No. 153e "Sugar" cookies
No. 153g cookies "Tiny"
No. 187 cookies "Ukrainian"
№153в cookies "Glagolics"
in kind
in solids
Sign up85.5 102.0 69.1 33.8 28.6 19.8 10.7 16.3 8.2 288.5 246.7 
Powdered sugar99.8546.9 64.5 13.5 14.9 17.1 6.4 7.3 4.9 175.5 175.3 
Melange27.0 10.2 52.9 4.1 4.0 13.2 —  1.6 2.5 88.5 24.01
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 22.4 —  10.1 8.0 —  3.0 4.1 3.3 50.9 42.8 
Granulated sugar (for sprinkling)99.85—  23.0 —  —  5.5 —  —  —  28.5 28.5 
Sign up74.0 3.9 —  1.6 1.1 —  1.6 1.1 0.669.967.49
Butter cookies crumb94.0 —  —  —  —  —  8.0 —  —  8.0 7.5 
Natural honey78.0 3.1 —  1.0 0.86—  —  —  —  4.963.86
Melange (for lubrication)27.0 3.3 —  —  —  —  —  —  —  3.3 0.88
Baking soda (E500(ii))50.0 0.61—  0.2 0.17—  0.170.120.021.290.65
Sign up70.0 —  —  —  —  —  —  0.820.080.9 0.63
Essence—  0.160.55—  —  0.110.050.02—  0.89—  
Burnt (raw)78.0 —  —  —  —  —  0.67—  —  0.670.52
Ammonium salt (E503(i))—  0.27—  0.090.11—  0.130.05—  0.65—  
Whole condensed milk with sugar the weight ratio of fat 8.5% (for lubrication)74.0 0.41—  —  —  —  —  —  —  0.410.3 
Sign up—  —  —  0.1 —  —  —  —  —  0.1 —  
Vanilla powder99.85—  —  —  —  —  —  —  0.080.080.08
Lemon essence—  —  —  —  0.05—  —  —  —  0.05—  
Total raw materials for semi-finished products193.25210.0564.4957.7955.7130.7231.4119.74663.16539.22
Output of convenience foods165.2 165.2 55.1 49.6 44.0 27.5 27.5 16.5 —  —  
The output of semi-finished products in the finished product165.2 165.2 55.1 49.6 44.0 27.5 27.5 16.5 —  —  
Output finished product93.6 515.4 
Humidity6.4 ±1.5%6.0 ±1.5%7.0 ±1.5%6.0 ±1.5%6.0 ±1.5%6.5 ±1.5%5.0 ±1.5%7.5 ±1.5%7.0 ±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 - №153в cookies "Glagolics"
  3. Preparation - No. 187 cookies "Ukrainian"
  4. Preparation - No. 153g cookies "Tiny"
  5. Preparation - No. 153e "Sugar" cookies
  6. Preparation - No. 153d cookies "Lemon"
  7. Preparation - №153а "Vanilla" cookies
  8. Preparation - No. 157 cookies "Leningradskoe"
  9. Preparation - No. 153b "Vyemnoe" cookies
  10. Preparation - No. 155 cookies "Crimean mix"
  11. 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 - №153в cookies "Glagolics"
  4. Sand and jigging butter biscuits made from premium flour. Has a curly shape. It is part of the mixtures "Krasnaya Moskva", "Butter" and "Crimean mix". 1kg contains at least 122 pieces.
    Humidity 7.0% ± 1.5%.

  5. Preparation - No. 187 cookies "Ukrainian"
  6. Shortbread butter biscuits made from premium flour. Has the shape of a flower. Produced by weight and packaged. It is part of the mixture "Krasnaya Moskva" and "Sdobnoe". 1kg contains at least 55 pieces.
    Humidity 7.5% ± 1.5%.

  7. Preparation - No. 153g cookies "Tiny"
  8. Shortbread butter biscuits made from premium flour. It has a round shape. It is part of the Krasnaya Moskva and Sdobnoe mixtures. 1kg contains at least 140 pieces.
    Humidity 5.0% ± 1.5%.

  9. Preparation - No. 153e "Sugar" cookies
  10. Butter biscuit-whipped cookies made of premium flour. Has a round or oval shape. It is part of the Krasnaya Moskva and Sdobnoe mixtures. The surface is sprinkled with granulated sugar. 1kg contains at least 225 pieces.
    Humidity 6.5% ± 1.5%.

  11. Preparation - No. 153d cookies "Lemon"
  12. Shortbread butter biscuits made from premium flour. It has a round shape. It is part of the Krasnaya Moskva and Sdobnoe mixtures. 1kg contains at least 125 pieces.
    Humidity 6.0% ± 1.5%.

  13. Preparation - №153а "Vanilla" cookies
  14. Shortbread butter biscuits made from premium flour. It has a round shape. It is part of the Krasnaya Moskva and Sdobnoe mixtures. 1kg contains at least 170 pieces.
    Humidity 6.0% ± 1.5%.

  15. Preparation - No. 157 cookies "Leningradskoe"
  16. Butter biscuit-whipped cookies made of premium flour. Has a curly shape. The surface is sprinkled with granulated sugar. Produced by weight and packaged. 1kg contains at least 170 pieces.
    Humidity 7.0% ± 1.5%.

  17. Preparation - No. 153b "Vyemnoe" cookies
  18. Shortbread butter biscuits made from premium flour. Has a curly shape. They are part of the mixtures "Krasnaya Moskva" and "Sdobnoe". 1kg contains at least 145 pieces.
    Humidity 6.0% ± 1.5%.

  19. Preparation - No. 155 cookies "Crimean mix"
  20. Mixes of rich sorts of biscuits from premium flour are sold by weight and packaged.

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