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All groups → All products → Biscuit → Butter cookies → No. 182d "Shortbread" cookies glazed with chocolate → No. 182d → Technological map

Technological map No. 182d "Shortbread" cookies 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 for0.1738 kg
finished product, g
Chocolate glaze
Semi-finished product sand
in kind
in solids
Sign up99.1 84.7 —  84.7 83.9 
Flour, premium85.5 —  41.7 41.7 35.7 
Powdered sugar99.85—  25.0 25.0 25.0 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 —  20.9 20.9 17.5 
Melange27.0 —  8.3 8.3 2.3 
Sign up100.0 3.5 —  3.5 3.5 
Baking soda (E500(ii))50.0 —  0.420.420.21
Essence—  —  0.130.13—  
Total raw materials for semi-finished products88.2 96.45—  —  
Output of convenience foods86.4 80.8 —  —  
Sign up97.5 —  —  9.5 9.3 
Total Raw—  —  194.15177.41
The output of semi-finished products in the finished product85.4 79.8 —  —  
Output finished product97.2 168.9 
Humidity2.8 ±1.0%0.9%5.0%—  —  
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 - Semi-finished product sand
  3. Preparation - Chocolate glaze
  4. Preparation - No. 182d "Shortbread" cookies 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 - Semi-finished product sand

  3. Preparation - Chocolate glaze

  4. Preparation - No. 182d "Shortbread" cookies glazed with chocolate

    5. Biscuit shortbread-removable. They have a varied shape. The surface of the cookies is covered with chocolate on all sides. Separate cookie molds are sprinkled with chopped nuts on top. 1kg contains at least 110 pieces. They are part of the mixture "Fairy Tale" and "Stolichnaya". Humidity 2.84% ± 1.0%.

  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
how to calculate the recipe for gingerbread

No. 182d "Shortbread" cookies glazed with chocolate (No. 182d) included in recipes:

No. 185 cookies "Stolichnaya", mixNo. 185

Recipe on No. 182d "Shortbread" cookies glazed with chocolate contained in handbooks:

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