KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Biscuit → Butter cookies → No. 155l chocolate biscuits → No. 155l → Technological map

Technological map No. 155l chocolate biscuits

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.5373 kg
finished product, g
biscuit
in kind
in solids
Sign up99.85178.8 178.8 178.5 
Flour, premium85.5 178.8 178.8 152.9 
Melange27.0 143.0 143.0 38.6 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 118.0 118.0 99.1 
Cocoa powder [Skurikhin]95.0 14.3 14.3 13.6 
Sign up—  0.890.89—  
Total raw materials for semi-finished products633.79—  —  
Output of convenience foods489.4 —  —  
Sign up99.0 —  51.0 50.5 
Total Raw—  684.79533.2 
The output of semi-finished products in the finished product489.1 —  —  
Output finished product94.5 507.6 
Humidity5.5 ±1.5%6.0%—  —  
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 - biscuit
  3. Preparation - No. 155l chocolate biscuits
  4. 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 - biscuit

  3. Preparation - No. 155l chocolate biscuits

    4. Butter biscuit-whipped cookies made of premium flour. It has a round shape. Two biscuits are glued together with praline filling. Included in the Crimean Mix set. 1kg contains at least 90 pieces.
    Humidity 5.53% ± 1.5%.

  4. Packaging, labeling, storage and transportation.

    5. 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. 155l chocolate biscuits contained in handbooks:

calculations, forms, documents: