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Fried semi-finished cottage cheese crumb (in No. 157) → basic recipe → Technological map

Technological map Fried semi-finished cottage cheese crumb (in No. 157)

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.3033 kg
finished product, g
in kind
in solids
Sign up99.85117.7 117.5 
Flour, premium85.5 100.5 85.9 
Cottage mass fraction of fat eighteen%35.0 89.7 31.4 
Melange27.0 57.4 15.5 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 55.9 47.0 
Sign up99.854.6 4.6 
Baking soda (E500(ii))50.0 0.180.09
Total Raw425.98301.99
Output finished product92.5 280.6 
Humidity7.5 ±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 - Fried semi-finished cottage cheese crumb (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 - Fried semi-finished cottage cheese crumb (in No. 157)

  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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Fried semi-finished cottage cheese crumb (in No. 157) (basic recipe) included in recipes:

№157 Cake "Curd"No. 157

Recipe on Fried semi-finished cottage cheese crumb (in No. 157) contained in handbooks:

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