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All groups → All products → Biscuit → Butter cookies → No. 182в cookies "Keksiki" with candied fruits, glazed with chocolate → No. 182v → Technological map

Technological map No. 182в cookies "Keksiki" with candied fruits, 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 for0.591 kg
finished product, g
Semi-finished cupcake
Chocolate glaze
in kind
in solids
Sign up85.5 144.5 —  144.5 123.5 
Chocolate glaze [Skurikhin]99.1 —  143.5 143.5 142.2 
Fruit70.0 128.4 —  128.4 89.9 
Powdered sugar99.85128.4 —  128.4 128.2 
Melange27.0 96.3 —  96.3 26.0 
Sign up84.0 89.9 —  89.9 75.5 
Cocoa-butter [cocoa butter]100.0 —  6.0 6.0 6.0 
Essence—  0.8 —  0.8 —  
Ammonium salt (E503(i))—  0.63—  0.63—  
Total raw materials for semi-finished products588.93149.5 738.43591.3 
Output of convenience foods448.9 146.5 —  —  
The output of semi-finished products in the finished product447.9 146.1 —  —  
Output finished product95.3 563.0 
Humidity4.7 ±1.5%6.0%0.9%—  —  
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 - Chocolate glaze
  3. Preparation - Semi-finished cupcake
  4. Preparation - No. 182в cookies "Keksiki" with candied fruits, glazed with chocolate
  5. 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 - Chocolate glaze

  3. Preparation - Semi-finished cupcake

  4. Preparation - No. 182в cookies "Keksiki" with candied fruits, glazed with chocolate

    5. Biscuits like muffin crackers in the form of an irregular quadrangle; there are candied fruit inclusions on the surface of the cookies. The sides of the cookies are covered with chocolate. 1kg contains at least 55 pieces. Are part of the "Fairy Tale" mixture.
    Humidity 4.74% ± 1.5%.

  5. Packaging, labeling, storage and transportation.

    6. 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 No. 182в cookies "Keksiki" with candied fruits, glazed with chocolate contained in handbooks:

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