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All groups → All products → Biscuit → Butter cookies → №183 cookies "Suvorovskoe" → Recipe No. 183 (1986) → Technological map

Technological map №183 cookies "Suvorovskoe"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g			Raw material consumption for0.5869 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	biscuits (1986)	Chocolate glaze	Suvorovskoe biscuit filling	in kind	in solids
Sign up	85.5	156.7	—	—	156.7	134.0
Chocolate glaze [Skurikhin]	99.1	—	150.9	—	150.9	149.6
Powdered sugar	99.85	94.0	—	—	94.0	93.9
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	94.0	—	—	94.0	79.0
Melange	27.0	62.7	—	—	62.7	16.9
Sign up	88.0	—	—	56.8	56.8	50.0
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	—	28.4	28.4	21.0
Cocoa-butter [cocoa butter]	100.0	—	16.8	—	16.8	16.8
Cocoa powder [Skurikhin]	95.0	—	—	14.2	14.2	13.5
Sugar syrup [raw, 65%] (for finishing)	65.0	—	—	13.3	13.3	8.6
Sign up	99.85	0.78	—	1.1	1.88	1.88
Total raw materials for semi-finished products		408.18	167.7	113.8	689.68	585.18
Output of convenience foods		328.7	164.3	98.6	—	—
The output of semi-finished products in the finished product		327.7	163.8	98.3	—	—
Output finished product	94.9					557.0
Humidity	5.1 ±1.5%	6.0%	0.8%	9.2%	—	—

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 - Suvorovskoe biscuit filling
Preparation - Chocolate glaze
Preparation - biscuits (1986)
Preparation - №183 cookies "Suvorovskoe"
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 - Suvorovskoe biscuit filling

Preparation - Chocolate glaze

Preparation - biscuits (1986)

Preparation - №183 cookies "Suvorovskoe"

Sand and jigging butter biscuits made from premium flour. Has a round or oblong shape. Two pieces of cookies are glued together with the filling. The surface is half coated with chocolate glaze. Produced by weight and packaged. 1kg contains at least 100 pieces.
Humidity 5.1% ± 1.5%.