| APPROVED BY | ||
RECIPE | |||
No. 192 cookies "Russian souvenir", mix | |||
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Производится по технологической инструкции Дата введения: «___» _______________ 20___ г.
Рекомендована к утверждению и согласована дегустационной комиссией
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Разработана специалистами .
2024г. |
1 ХАРАКТЕРИСТИКА ИЗДЕЛИЯ
A set of butter cookies made from premium flour. Produced by weight.
2 ОРГАНОЛЕПТИЧЕСКИЕ ПОКАЗАТЕЛИ КАЧЕСТВА
Наименование показателя | Характеристика |
3 ФИЗИКО-ХИМИЧЕСКИЕ ПОКАЗАТЕЛИ
Наименование показателя | Характеристика |
Примечание:
1. Физико-химические показатели контролируются в полуфабрикатах.
2. Допускается превышение верхнего предела по массовой доле сахара и жира.
3.1 По показателям безопасности сырье и готовые изделия должны соответствовать Техническому регламенту Таможенного союза "О безопасности пищевой продукции" ТР ТС 021/2011 и Единым санитарно-эпидемиологическим и гигиеническим требованиям к продукции (товарам), подлежащей санитарно-эпидемиологическому надзору (контролю) (с изменениями на 10 мая 2018 года), утвержденным Решением Комиссии таможенного союза от 28.05.2010г. №299.
3.2 По микробиологическим показателям готовые изделия должны соответствовать Техническому регламенту Таможенного союза "О безопасности пищевой продукции" ТР ТС 021/2011 и Единым санитарно-эпидемиологическим и гигиеническим требованиям к продукции (товарам), подлежащей санитарно-эпидемиологическому надзору (контролю) (с изменениями на 10 мая 2018 года), утвержденным Решением Комиссии таможенного союза от 28.05.2010 №299.
3.3 Пищевые добавки и их применение для производства готового изделия должны соответствовать СанПиН 2.3.2.1293-03 «Гигиенические требования по применению пищевых добавок», утвержденным Главным государственным санитарным врачом Российской Федерации постановление от 18.04.2003 №59 и «Требованиям безопасности пищевых добавок, ароматизаторов и технологических вспомогательных средств» (с изменениями на 18 сентября 2014 года), принятым Решением Совета Евразийской экономической комиссии от 20.07.2012 №58.
4 РЕЦЕПТУРА
Name of raw materials and semi-finished products | Mass fraction of solids,% | Raw material consumption | |||
---|---|---|---|---|---|
on 1 t phase | on 1000 kg product set | ||||
in kind | in solids | in kind | in solids | ||
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No. 148 cookies "Children's fun" | 94,0 | 215,00 | 202,10 | 215,00 | 202,10 |
No. 192b cookies "Rings" | 95,5 | 178,00 | 169,99 | 178,00 | 169,99 |
No. 171 cookies "Special" | 95,5 | 148,00 | 141,34 | 148,00 | 141,34 |
No. 187 cookies "Ukrainian" | 92,5 | 148,00 | 136,90 | 148,00 | 136,90 |
Total | 94,7 | 1000,00 | 947,34 | 1000,00 | 947,34 |
Output | 94,7 | 1000,00 | 947,34 | 1000,00 | 947,34 |
Name of raw materials and semi-finished products | Mass fraction of solids,% | Raw material consumption | |||
---|---|---|---|---|---|
on 1 t phase | on 311 kg finished product | ||||
in kind | in solids | in kind | in solids | ||
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Unsalted peasant butter [unsalted butter "Peasant" the weight ratio of fat 72.5%] | 75,0 | 272,58 | 204,44 | 84,77 | 63,58 |
Powdered sugar | 99,85 | 201,05 | 200,75 | 62,53 | 62,43 |
Melange | 27,0 | 63,49 | 17,14 | 19,75 | 5,33 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 74,0 | 21,16 | 15,66 | 6,58 | 4,87 |
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Baking soda (E500(ii)) | 50,0 | 3,17 | 1,59 | 0,99 | 0,49 |
Salt | 96,5 | 2,12 | 2,04 | 0,66 | 0,64 |
Vanilla powder | 99,85 | 2,12 | 2,11 | 0,66 | 0,66 |
Ammonium salt (E503(i)) | 1,06 | 0,33 | |||
Total | 82,0 | 1217,53 | 998,95 | 378,65 | 310,67 |
Losses 4.4% | 43,95 | 13,67 | |||
Output | 95,5 | 1000,00 | 955,00 | 311,00 | 297,00 |
Humidity 4.5 ±1.5%
Name of raw materials and semi-finished products | Mass fraction of solids,% | Raw material consumption | |||
---|---|---|---|---|---|
on 1 t phase | on 215 kg finished product | ||||
in kind | in solids | in kind | in solids | ||
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Powdered sugar | 99,85 | 205,08 | 204,77 | 44,09 | 44,03 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 84,0 | 184,57 | 155,04 | 39,68 | 33,33 |
Granulated sugar (for sprinkling) | 99,85 | 133,30 | 133,10 | 28,66 | 28,62 |
Melange | 27,0 | 61,52 | 16,61 | 13,23 | 3,57 |
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Natural honey | 78,0 | 10,25 | 8,00 | 2,20 | 1,72 |
Baking soda (E500(ii)) | 50,0 | 3,08 | 1,54 | 0,66 | 0,33 |
Vanilla powder | 99,85 | 3,08 | 3,07 | 0,66 | 0,66 |
Ammonium salt (E503(i)) | 1,33 | 0,29 | |||
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Total | 85,8 | 1146,20 | 983,26 | 246,43 | 211,40 |
Losses 4.4% | 43,26 | 9,30 | |||
Output | 94,0 | 1000,00 | 940,00 | 215,00 | 202,10 |
Humidity 6.0 ±1.5%
Name of raw materials and semi-finished products | Mass fraction of solids,% | Raw material consumption | |||
---|---|---|---|---|---|
on 1 t phase | on 178 kg finished product | ||||
in kind | in solids | in kind | in solids | ||
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Cookies "Rings" white grade | 95,5 | 500,00 | 477,50 | 89,00 | 85,00 |
Total | 95,5 | 1000,00 | 955,00 | 178,00 | 169,99 |
Output | 95,5 | 1000,00 | 955,00 | 178,00 | 169,99 |
Humidity 4.5 ±1.5%
Name of raw materials and semi-finished products | Mass fraction of solids,% | Raw material consumption | |||
---|---|---|---|---|---|
on 1 t phase | on 148 kg finished product | ||||
in kind | in solids | in kind | in solids | ||
Sign up | |||||
Powdered sugar | 99,85 | 208,87 | 208,56 | 30,91 | 30,87 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 84,0 | 116,04 | 97,47 | 17,17 | 14,43 |
Ghee butter | 99,0 | 116,04 | 114,88 | 17,17 | 17,00 |
Melange | 27,0 | 81,23 | 21,93 | 12,02 | 3,25 |
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Natural honey | 78,0 | 11,60 | 9,05 | 1,72 | 1,34 |
Vanilla powder | 99,85 | 4,64 | 4,63 | 0,69 | 0,69 |
Baking soda (E500(ii)) | 50,0 | 3,48 | 1,74 | 0,52 | 0,26 |
Salt | 96,5 | 1,74 | 1,68 | 0,26 | 0,25 |
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Total | 84,4 | 1183,37 | 998,95 | 175,14 | 147,85 |
Losses 4.4% | 43,95 | 6,51 | |||
Output | 95,5 | 1000,00 | 955,00 | 148,00 | 141,34 |
Humidity 4.5 ±1.5%
Name of raw materials and semi-finished products | Mass fraction of solids,% | Raw material consumption | |||
---|---|---|---|---|---|
on 1 t phase | on 148 kg finished product | ||||
in kind | in solids | in kind | in solids | ||
Sign up | |||||
Powdered sugar | 99,85 | 266,82 | 266,42 | 39,49 | 39,43 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 84,0 | 148,23 | 124,52 | 21,94 | 18,43 |
Melange | 27,0 | 59,29 | 16,01 | 8,78 | 2,37 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 74,0 | 41,51 | 30,71 | 6,14 | 4,55 |
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Baking soda (E500(ii)) | 50,0 | 4,39 | 2,19 | 0,65 | 0,32 |
Ammonium salt (E503(i)) | 1,96 | 0,29 | |||
Essence | 0,89 | 0,13 | |||
Total | 84,5 | 1145,68 | 967,57 | 169,56 | 143,20 |
Losses 4.4% | 42,57 | 6,30 | |||
Output | 92,5 | 1000,00 | 925,00 | 148,00 | 136,90 |
Humidity 7.5 ±1.5%
Name of raw materials and semi-finished products | Mass fraction of solids,% | Raw material consumption | |||
---|---|---|---|---|---|
on 1 t phase | on 89 kg phases | ||||
in kind | in solids | in kind | in solids | ||
Sign up | |||||
Powdered sugar | 99,85 | 257,05 | 256,66 | 22,88 | 22,84 |
Unsalted peasant butter [unsalted butter "Peasant" the weight ratio of fat 72.5%] | 75,0 | 240,03 | 180,02 | 21,36 | 16,02 |
Melange | 27,0 | 64,30 | 17,36 | 5,72 | 1,55 |
Cocoa powder [Skurikhin] | 95,0 | 32,14 | 30,53 | 2,86 | 2,72 |
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Burnt (raw) | 78,0 | 21,41 | 16,70 | 1,91 | 1,49 |
Chicken eggs [chicken egg] [2] (for lubrication) | 27,0 | 21,37 | 5,77 | 1,90 | 0,51 |
Natural honey | 78,0 | 10,71 | 8,35 | 0,95 | 0,74 |
Vanilla powder | 99,85 | 4,29 | 4,28 | 0,38 | 0,38 |
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Ammonium salt (E503(i)) | 2,14 | 0,19 | |||
Essence | 0,54 | 0,048 | |||
Total | 81,9 | 1219,50 | 998,98 | 108,54 | 88,91 |
Losses 4.4% | 43,98 | 3,91 | |||
Output | 95,5 | 1000,00 | 955,00 | 89,00 | 85,00 |
Name of raw materials and semi-finished products | Mass fraction of solids,% | Raw material consumption | |||
---|---|---|---|---|---|
on 1 t phase | on 89 kg phases | ||||
in kind | in solids | in kind | in solids | ||
Sign up | |||||
Powdered sugar | 99,85 | 262,69 | 262,29 | 23,38 | 23,34 |
Unsalted peasant butter [unsalted butter "Peasant" the weight ratio of fat 72.5%] | 75,0 | 255,87 | 191,90 | 22,77 | 17,08 |
Melange | 27,0 | 68,52 | 18,50 | 6,10 | 1,65 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 74,0 | 28,54 | 21,12 | 2,54 | 1,88 |
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Natural honey | 78,0 | 11,44 | 8,92 | 1,02 | 0,79 |
Baking soda (E500(ii)) | 50,0 | 3,44 | 1,72 | 0,31 | 0,15 |
Essence | 0,56 | 0,050 | |||
Total | 81,5 | 1225,07 | 998,95 | 109,03 | 88,91 |
Losses 4.4% | 43,95 | 3,91 | |||
Output | 95,5 | 1000,00 | 955,00 | 89,00 | 85,00 |
Name of raw materials | Mass fraction of solids,% | Raw material consumption | |
---|---|---|---|
on 1000 kg finished product | |||
in kind | in solids | ||
Sign up | |||
Powdered sugar | 99,85 | 223,28 | 222,94 |
Unsalted peasant butter [unsalted butter "Peasant" the weight ratio of fat 72.5%] | 75,0 | 128,91 | 96,68 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 84,0 | 78,80 | 66,19 |
Melange | 27,0 | 65,59 | 17,71 |
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Granulated sugar | 99,85 | 28,66 | 28,62 |
Ghee butter | 99,0 | 17,17 | 17,00 |
Natural honey | 78,0 | 10,83 | 8,45 |
Invert syrup [raw, 70%] | 70,0 | 4,39 | 3,07 |
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Baking soda (E500(ii)) | 50,0 | 3,41 | 1,70 |
Cocoa powder [Skurikhin] | 95,0 | 2,86 | 2,72 |
Vanilla powder | 99,85 | 2,39 | 2,38 |
Burnt (raw) | 78,0 | 1,91 | 1,49 |
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Salt | 96,5 | 0,92 | 0,88 |
Essence | 0,23 | ||
Lemon essence | 0,11 | ||
Output | 94,7 | 1000,00 | 947,34 |
 
5 ПИЩЕВАЯ ЦЕННОСТЬ
Indicators name | in 100 g | % of the recommended daily intake in 100 g of product | Recommended level of daily consumption TR CU 022/2011 |
---|---|---|---|
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Including: | |||
Milk protein, g | 0.4 | ||
Fats, g | 18 | 22 | 83 |
Including: | |||
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Milk fat, g | 15.4 | ||
Cacao butter, % | 0.0 | ||
Carbohydrates, g | 66 | 18 | 365 |
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Mono- and disaccharides, g | 28.3 | ||
Polysaccharides, g | 37.8 | ||
Ash, g | 0.5 | ||
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Organic acids, g | 0.0 | ||
Vitamins | |||
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Beta carotene, µg | 28.6 | ||
Vitamin a rae, µg | 68.7 | 9 | 800 |
Thiamine, mg | 0.1 | 8 | 1.4 |
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Niacin equivalent, mg | 2.0 | 11 | 18 |
Folacin, µg | 0.0 | 0 | 200 |
Vitamin c, mg | 0.0 | 0 | 60 |
Vitamin e, mg | 1.0 | 10 | 10 |
Minerals macronutrients | |||
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Calcium, mg | 25.8 | 3 | 1000 |
Magnesium, mg | 12.0 | 3 | 400 |
Sodium, mg | 137.7 | ||
Phosphorus, mg | 71.2 | 9 | 800 |
Minerals trace elements | |||
Iron, mg | 1.0 | 7 | 14 |
Lipids | |||
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Polyunsaturated fatty acids, g | 0.2 | 2 | 11 |
Cholesterol, mg | 54.7 | ||
Other nutrients | |||
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Dry fat-free residue of cocoa products, % | 0.2 | ||
Dry residue of milk and (or) its processing products, % | 7.3 | ||
Physical and chemical indicators | |||
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Lactose, g | 0.4 | ||
Fat, g | 18.5 |
6 МАРКИРОВКА
Маркировка готовых изделий должна соответствовать Техническим регламентам Таможенного союза ТР ТС 022/2011 «Пищевая продукция в части ее маркировки», ТР ТС 029/2012 "Требования безопасности пищевых добавок, ароматизаторов и технологических вспомогательных средств", ГОСТ Р 53598-2009 «Продукты пищевые. Рекомендации по этикетированию», ГОСТ 24901-2014 «Biscuit. General specifications».
Состав: flour, premium, powdered sugar, unsalted peasant butter (cream pasteurized from cow's milk), butter (pasteurized cow's milk cream), melange, whole condensed milk with sugar the weight ratio of fat 8.5% (normalized milk, sugar (sucrose, lactose)), white sugar, ghee butter, natural honey, invert syrup (sugar, water, citric acid, baking soda), chicken eggs, raising agent - sodium hydrogen carbonate, cocoa powder, vanilla powder, burnt (raw), raising agent - ammonium salt, salt, essence, lemon essence.
Состав: flour, premium, powdered sugar, unsalted peasant butter (cream pasteurized from cow's milk), butter (pasteurized cow's milk cream), melange, whole condensed milk with sugar the weight ratio of fat 8.5% (normalized milk, sugar (sucrose, lactose)), white sugar, ghee butter, natural honey, invert syrup (sugar, water, citric acid, baking soda), chicken eggs, raising agent - E500(ii), cocoa powder, vanilla powder, burnt (raw), raising agent - E503(i), salt, essence, lemon essence.
7 СРОКИ ГОДНОСТИ И УСЛОВИЯ ХРАНЕНИЯ
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Приложение 1
Для производства продукции No. 192 cookies "Russian souvenir", mix использовано следующее сырье:
Powdered sugar - ГОСТ 33222-2015;
Unsalted peasant butter [unsalted butter "Peasant" the weight ratio of fat 72.5%] - according to documents confirming its quality and safety, operating in the territory Russian Federation;
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] - ГОСТ 32261-2013;
Melange - ГОСТ 30363-2013;
Granulated sugar - ГОСТ 33222-2015;
Ghee butter - according to documents confirming its quality and safety, operating in the territory Russian Federation;
Natural honey - according to documents confirming its quality and safety, operating in the territory Russian Federation;
Invert syrup [raw, 70%] - according to documents confirming its quality and safety, operating in the territory Russian Federation;
Baking soda (E500(ii)) - ГОСТ 2156-76, ГОСТ 32802-2014;
Cocoa powder [Skurikhin] - ГОСТ 108-2014;
Vanilla powder - according to documents confirming its quality and safety, operating in the territory Russian Federation;
Burnt (raw) - according to documents confirming its quality and safety, operating in the territory Russian Federation;
Salt - ГОСТ Р 51574-2018;
Essence - according to documents confirming its quality and safety, operating in the territory Russian Federation;
Lemon essence - according to documents confirming its quality and safety, operating in the territory Russian Federation;
Для производства изделия разрешается использовать другое сырье в соответствии с утвержденными «Указаниями на рецептуры кондитерских изделий по взаимозаменяемости сырья» при наличии технических нормативных правовых актов (ТНПА) или других документов, подтверждающих его качество и безопасность, действующих на территории Российской Федерации.
Если ссылочные ТНПА заменены (изменены), то при пользовании настоящей рецептурой следует руководствоваться замененными (измененными) ТНПА. Если ссылочные ТНПА отменены без замены, то положение, в котором дана ссылка на них, применяется в части, не затрагивающей эту ссылку.
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Приложение 2
Calculation of nutritional value: No. 192 cookies "Russian souvenir", mix
Наименование сырья | Массовая доля сухих веществ, % | Расход сырья на 100г. изделия | Количество | Энергетическая ценность, ккал | |||||||
белки | жиры | углеводы | |||||||||
в натуре | сухих веществ | % | в рецеп к-ве | % | в рецеп | % | в рецеп | ккал/г | в рецеп | ||
| |||||||||||
Powdered sugar | 99.85 | 22.33 | 22.29 | — | — | — | — | 99.80 | 22.29 | 399.00 | 89.10 |
Unsalted peasant butter [unsalted butter "Peasant" the weight ratio of fat 72.5%] | 75.00 | 12.89 | 9.67 | 0.80 | 0.10 | 72.50 | 9.35 | 1.30 | 0.17 | 661.00 | 85.20 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 84.00 | 7.88 | 6.62 | 0.50 | 0.040 | 82.50 | 6.50 | 0.80 | 0.060 | 748.00 | 58.94 |
Melange | 27.00 | 6.56 | 1.77 | 13.239 | 0.87 | 11.988 | 0.79 | 0.73 | 0.050 | 163.668 | 10.74 |
Granulated sugar | 99.85 | 2.87 | 2.86 | — | — | — | — | 99.75 | 2.86 | 399.00 | 11.45 |
Ghee butter | 99.00 | 1.72 | 1.70 | 0.20 | — | 98.70 | 1.70 | — | — | 889.00 | 15.29 |
Natural honey | 78.00 | 1.08 | 0.84 | 0.28 | — | — | — | 77.53 | 0.84 | 286.00 | 3.09 |
Invert syrup [raw, 70%] | 70.00 | 0.44 | 0.31 | — | — | — | — | 70.00 | 0.31 | 280.00 | 1.23 |
Baking soda (E500(ii)) | 50.00 | 0.34 | 0.17 | — | — | — | — | — | — | — | — |
Cocoa powder [Skurikhin] | 95.00 | 0.29 | 0.27 | 24.30 | 0.070 | 15.00 | 0.040 | 10.20 | 0.030 | 289.00 | 0.84 |
Vanilla powder | 99.85 | 0.24 | 0.24 | — | — | — | — | 99.80 | 0.24 | 379.00 | 0.91 |
Burnt (raw) | 78.00 | 0.19 | 0.15 | — | — | — | — | — | — | — | — |
Salt | 96.50 | 0.092 | 0.088 | — | — | — | — | — | — | — | — |
Essence | — | 0.023 | — | — | — | — | — | — | — | — | — |
Lemon essence | — | 0.011 | — | — | — | — | — | — | — | — | — |
Total with sanitary waste | 99.09 | 7.31 | 19.34 | 69.10 | 481.94 | ||||||
Output in finished product | 94.73 | 7.00 | 18.00 | 66.00 | 1940/460 |
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