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All groups → All products → Biscuit → Butter cookies → No. 185z "Petifour" cookies glazed with chocolate → No. 185z → Technological map

Technological map No. 185z "Petifour" 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 for0.369 kg
finished product, g
semi-finished cookies "Petifour"
Chocolate glaze
in kind
in solids
Sign up85.5 164.2 —  164.2 140.4 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 82.1 —  82.1 69.0 
Chocolate glaze [Skurikhin]99.1 —  80.9 80.9 80.1 
Powdered sugar99.8565.7 —  65.7 65.6 
Fresh whole milk the weight ratio of fat 3.2%12.0 27.4 —  27.4 3.3 
Sign up85.5 9.9 —  9.9 8.4 
Cocoa-butter [cocoa butter]100.0 —  3.4 3.4 3.4 
Baking soda (E500(ii))50.0 1.2 —  1.2 0.58
Vanilla powder99.851.0 —  1.0 1.0 
Total raw materials for semi-finished products351.5 84.3 435.8 371.78
Output of convenience foods288.9 82.5 —  —  
The output of semi-finished products in the finished product288.4 82.4 —  —  
Output finished product95.9 353.9 
Humidity4.1 ±1.5%5.0%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 cookies "Petifour"
  4. Preparation - No. 185z "Petifour" 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 - Chocolate glaze

  3. Preparation - semi-finished cookies "Petifour"

  4. Preparation - No. 185z "Petifour" cookies glazed with chocolate

    5. Shortbread cookies made from premium flour. Has a round or oval shape. The surface is covered with chocolate. Part of the "Stolichnaya" mixture. 1kg contains at least 130 pieces.
    Humidity 4.08% ± 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
how to calculate the recipe for gingerbread

No. 185z "Petifour" cookies glazed with chocolate (No. 185z) included in recipes:

No. 185 cookies "Stolichnaya", mixNo. 185
No. 193 cookies "Souvenir set", mixNo. 193

Recipe on No. 185z "Petifour" cookies glazed with chocolate contained in handbooks:

calculations, forms, documents: