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All groups → All products → Biscuit → Butter cookies → No. 185a "Eastern" cookies → No. 185a → Technological map

Technological map No. 185a "Eastern" 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 for0.9594 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	biscuit	Chocolate glaze	in kind	in solids
Sign up	85.5	360.0	—	360.0	307.8
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	180.0	—	180.0	151.2
Dried almond kernel	96.0	180.0	—	180.0	172.8
Powdered sugar	99.85	180.0	—	180.0	179.7
Fresh whole milk the weight ratio of fat 3.2%	12.0	150.3	—	150.3	18.0
Sign up	99.1	—	86.0	86.0	85.2
Natural honey	78.0	48.6	—	48.6	37.9
Vanilla powder	99.85	4.5	—	4.5	4.5
Cocoa-butter [cocoa butter]	100.0	—	3.6	3.6	3.6
Baking soda (E500(ii))	50.0	0.74	—	0.74	0.37
Total raw materials for semi-finished products		1104.14	89.6	1193.74	961.07
Output of convenience foods		877.9	87.8	—	—
The output of semi-finished products in the finished product		876.6	87.7	—	—
Output finished product	95.4				915.0
Humidity	4.6 ±1.5%	5.0%	0.9%	—	—

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 - Chocolate glaze
Preparation - biscuit
Preparation - No. 185a "Eastern" 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 - Chocolate glaze

Preparation - biscuit

Preparation - No. 185a "Eastern" cookies

Almond butter biscuits made from premium flour. Has a curly shape. The surface has a chocolate pattern. Part of the "Stolichnaya" mixture. 1kg contains at least 90 pieces.
Humidity 4.62% ± 1.5%.