KondiDoc: технологические расчеты в кондитерском производстве
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Semi-finished curd product (in No. 157) → basic recipe → Technological map

Technological map Semi-finished curd product (in No. 157)

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.5164 kg
finished product, g
in kind
in solids
Sign up99.85158.5 158.2 
Flour, premium85.5 135.3 115.7 
Cottage mass fraction of fat eighteen%35.0 122.0 42.7 
Melange27.0 77.3 20.9 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 75.3 63.2 
Sign up99.856.2 6.2 
Baking soda (E500(ii))50.0 0.240.12
Total Raw574.84407.02
Output finished product74.0 382.1 
Humidity26.0 ±2.0%—  —  
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 - Semi-finished curd product (in No. 157)
  3. 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 - Semi-finished curd product (in No. 157)

    3. ** Preparation of the dough. ** Beat softened butter and granulated sugar for 10-15 minutes, add grated cottage cheese and continue beating until a homogeneous mass is obtained. Then add melange, sodium bicarbonate, mix thoroughly, add flour and continue kneading the dough for 3-5 minutes. Further preparation is carried out in the same way as rec # 16 (semi-finished sandy product), but baked at a temperature of 170–185 ℃ for 10–15 minutes.

  3. Packaging, labeling, storage and transportation.

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

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Semi-finished curd product (in No. 157) (basic recipe) included in recipes:

№157 Cake "Curd"No. 157

Recipe on Semi-finished curd product (in No. 157) contained in handbooks:

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