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All groups → All products → Biscuit → Butter cookies → No. 182b cookies "Keksiki" with fruit filling, unglazed → No. 182b → Technological map

Technological map No. 182b cookies "Keksiki" with fruit filling, unglazed

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g				Raw material consumption for0.0886 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Semi-finished muffin cookie	Semi-finished cupcake	Semi-finished cupcake	Semi-finished cupcake	in kind	in solids
Sign up	85.5	—	9.6	9.6	9.4	28.6	24.4
Powdered sugar	99.85	—	8.5	8.5	8.4	25.4	25.4
Melange	27.0	—	6.4	6.4	6.3	19.1	5.1
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	6.0	6.0	5.9	17.9	14.9
Cocoa powder [Skurikhin]	95.0	—	—	—	0.52	0.52	0.5
Sign up	—	—	0.05	0.05	0.05	0.15	—
Ammonium salt (E503(i))	—	—	0.04	0.04	0.04	0.12	—
Dye	—	—	—	—	—	—	—
Total raw materials for semi-finished products		—	30.59	30.59	30.61	—	—
Sign up	94.0	23.8	—	—	—	—	—
Semi-finished cupcake	94.0	23.8	—	—	—	—	—
Semi-finished cupcake	94.0	23.8	—	—	—	—	—
Total raw materials and semi-finished products		71.4	30.59	30.59	30.61	—	—
Output of convenience foods		71.4	23.8	23.8	23.8	—	—
Sign up	74.0	—	—	—	—	17.9	13.2
Total Raw		—	—	—	—	109.69	83.5
The output of semi-finished products in the finished product		71.2	—	—	—	—	—
Output finished product	90.0						79.7
Humidity	10.0 ±1.5%	6.0%	6.0%	6.0%	6.0%	—	—

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 - Semi-finished cupcake
Preparation - Semi-finished cupcake
Preparation - Semi-finished cupcake
Preparation - Semi-finished muffin cookie
Preparation - No. 182b cookies "Keksiki" with fruit filling, unglazed
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 - Semi-finished cupcake

Preparation - Semi-finished muffin cookie

Preparation - No. 182b cookies "Keksiki" with fruit filling, unglazed

Biscuits like muffins made from premium flour. It has the shape of an irregular quadrangle. Consists of three layers glued with fruit filling: pink, chocolate and unpainted. 1kg contains at least 120 pieces. Part of the "Fairy Tale" mixture.
Humidity 10.0% ± 1.5%.