KondiDoc: технологические расчеты в кондитерском производстве
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Technological map No. 182a "Keksiki" cookies with fruit filling, glazed with chocolate

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.0177 kg
finished product, g
Chocolate glaze
Semi-finished muffin cookie
Semi-finished cupcake
Semi-finished cupcake
Semi-finished cupcake
in kind
in solids
Sign up99.1 8.5 —  —  —  —  8.5 8.4 
Flour, premium85.5 —  —  1.0 1.0 1.0 3.0 2.65
Powdered sugar99.85—  —  0.930.930.912.772.77
Melange27.0 —  —  0.7 0.7 0.682.080.56
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 —  —  0.650.650.641.941.63
Sign up100.0 0.36—  —  —  —  0.360.36
Cocoa powder [Skurikhin]95.0 —  —  —  —  0.060.060.05
Essence—  —  —  0.010.010.010.03—  
Ammonium salt (E503(i))—  —  —  —  —  —  —  —  
Dye—  —  —  —  —  —  —  —  
Total raw materials for semi-finished products8.86—  3.293.293.3 —  —  
Sign up94.0 —  2.6 —  —  —  —  —  
Semi-finished cupcake94.0 —  2.6 —  —  —  —  —  
Semi-finished cupcake94.0 —  2.6 —  —  —  —  —  
Total raw materials and semi-finished products8.867.8 3.293.293.3 —  —  
Output of convenience foods8.7 7.8 2.6 2.6 2.6 —  —  
Sign up74.0 —  —  —  —  —  1.5 1.1 
Total Raw—  —  —  —  —  20.2417.52
The output of semi-finished products in the finished product8.6 7.7 —  —  —  —  —  
Output finished product94.8 16.8 
Humidity5.2 ±1.5%0.9%6.0%6.0%6.0%6.0%—  —  

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - Semi-finished cupcake
  3. Preparation - Semi-finished cupcake
  4. Preparation - Semi-finished cupcake
  5. Preparation - Chocolate glaze
  6. Preparation - Semi-finished muffin cookie
  7. Preparation - No. 182a "Keksiki" cookies with fruit filling, glazed with chocolate
  8. 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 - Semi-finished cupcake
  4. Preparation - Semi-finished cupcake
  5. Preparation - Semi-finished cupcake
  6. Preparation - Chocolate glaze
  7. Preparation - Semi-finished muffin cookie
  8. Preparation - No. 182a "Keksiki" cookies with fruit filling, glazed with chocolate
  9. Biscuits like muffin crackers. It has an irregular oblong shape and consists of three layers glued together with fruit filling: pink, chocolate and unpainted. The sides of the cookies are covered with chocolate. 1kg contains at least 70 pieces. Part of the "Fairy Tale" mixture.
    Humidity 5.24% ± 1.5%.

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