To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Biscuit → Butter cookies → No. 185and shortbread "Tartletka" cookies → No. 185i → Technological map

Technological map No. 185and shortbread "Tartletka" cookies

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g		Raw material consumption for0.0612 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	biscuit	Protein glaze	in kind	in solids
Sign up	99.85	6.2	15.0	21.2	21.1
Flour, premium	85.5	15.5	—	15.5	13.3
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	9.3	—	9.3	7.8
Raw egg white	12.0	—	6.4	6.4	0.77
Melange	27.0	2.3	—	2.3	0.63
Sign up	85.5	1.0	—	1.0	0.86
Ammonium salt (E503(i))	—	0.01	—	0.01	—
Vanilla powder	99.85	0.01	—	0.01	0.01
Total raw materials for semi-finished products		34.32	21.4	—	—
Output of convenience foods		28.9	21.2	—	—
Sign up	70.0	—	—	14.1	9.8
Fruit filling	74.0	—	—	4.7	3.5
Total Raw		—	—	74.52	57.77
The output of semi-finished products in the finished product		28.4	20.8	—	—
Output finished product	90.0				55.1
Humidity	10.0 ±1.5%	5.0%	26.5%	—	—

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 - Protein glaze
Preparation - biscuit
Preparation - No. 185and shortbread "Tartletka" cookies
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 - Protein glaze

Preparation - biscuit

Preparation - No. 185and shortbread "Tartletka" cookies

Shortbread butter biscuits made from premium flour. Has a curly shape. The surface of the cookie is covered with a mixture of filling and fruit and glazed. 1kg contains at least 60 pieces. Part of the "Stolichnaya" mixture.
Humidity 10.0% ± 1.5%.