KondiDoc: технологические расчеты в кондитерском производстве
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Technological map No. 191d cookies "Bars"

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.3832 kg
finished product, g
biscuit
Chocolate glaze
in kind
in solids
Sign up85.5 149.3 —  149.3 127.6 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 101.3 —  101.3 85.1 
Chocolate glaze [Skurikhin]99.1 —  66.6 66.6 66.0 
Powdered sugar99.8543.9 —  43.9 43.8 
Raw egg white12.0 34.0 —  34.0 4.1 
Sign up100.0 —  2.8 2.8 2.8 
Lemon essence—  0.83—  0.83—  
Total raw materials for semi-finished products329.3369.4 —  —  
Output of convenience foods255.8 67.9 —  —  
Sign up74.0 —  —  63.9 47.3 
Total Raw—  —  462.63376.7 
The output of semi-finished products in the finished product254.1 67.5 —  —  
Output finished product93.6 358.6 
Humidity6.4 ±1.5%3.0%0.9%—  —  

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 - biscuit
  4. Preparation - No. 191d cookies "Bars"
  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'.

  3. Preparation - Chocolate glaze
  4. Preparation - biscuit
  5. Preparation - No. 191d cookies "Bars"
  6. Butter biscuits made from premium flour. Has a curly shape. Two biscuits with smooth sides glued together with fruit filling. The surface is covered with chocolate glaze. 1kg contains at least 70 pieces. Are a part of the "Dessert set" mixture.
    Humidity 6.4% ± 1.5%.

  7. Packaging, labeling, storage and transportation.
  8. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.