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All groups → All products → Biscuit → Butter cookies → No. 184в "Glagolics" cookies, glazed → No. 184v → Technological map

Technological map No. 184в "Glagolics" cookies, glazed

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g		Raw material consumption for0.5219 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	biscuit	Sugar glaze	in kind	in solids
Sign up	85.5	242.5	—	242.5	207.3
Powdered sugar	99.85	145.5	—	145.5	145.3
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	97.0	—	97.0	81.5
Melange	27.0	72.7	—	72.7	19.6
Pasteurized milk the weight ratio of fat 3.2%	11.5	50.6	—	50.6	5.8
Sign up	99.85	—	40.8	40.8	40.8
water	—	—	8.2	8.2	—
Starch syrup	78.0	2.4	—	2.4	1.9
Vanilla powder	99.85	2.0	—	2.0	2.0
Baking soda (E500(ii))	50.0	1.2	—	1.2	0.61
Total raw materials for semi-finished products		613.9	49.0	662.9	504.81
Output of convenience foods		476.1	48.7	—	—
The output of semi-finished products in the finished product		475.8	48.7	—	—
Output finished product	92.1				480.6
Humidity	7.9 ±1.5%	7.0%	16.8%	—	—

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 - Sugar glaze
Preparation - biscuit
Preparation - No. 184в "Glagolics" cookies, glazed
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 - Sugar glaze

Preparation - biscuit

Preparation - No. 184в "Glagolics" cookies, glazed

Sand and jigging butter biscuits made from premium flour. It has an oblong patterned shape. The surface is covered with sugar glaze. Part of the "Excellent" mixture. 1kg contains at least 150 pieces.
Humidity 7.0% ± 1.5%.