KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Eastern sweets → Eastern sweets. Flour products. → No. 100 Badam-Bura (Shaker-Bura) → No. 100 → Technological map

Technological map No. 100 Badam-Bura (Shaker-Bura)

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.0214 kg
finished product, g
in kind
in solids
Sign up85.5 9.8 8.4 
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 4.8 1.8 
Granulated sugar (in the filling)99.854.4 4.4 
Dried chopped almond kernel (in the filling)96.0 4.4 4.2 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] (for lubrication)84.0 1.3 1.1 
Sign up99.850.550.55
Cardamom (in the filling)100.0 0.040.04
Total Raw25.2920.49
Output finished product91.0 19.5 
Humidity9.0 ±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 - No. 100 Badam-Bura (Shaker-Bura)
  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 - No. 100 Badam-Bura (Shaker-Bura)

  3. Packaging, labeling, storage and transportation.

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

how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

Recipe on No. 100 Badam-Bura (Shaker-Bura) contained in handbooks:

calculations, forms, documents: