KondiDoc: технологические расчеты в кондитерском производстве
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Technological map # 108 Kyata Baku

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.2364 kg
finished product, g
in kind
in solids
Sign up85.5 142.5 121.8 
Ghee butter99.0 28.5 28.2 
Powdered sugar99.8523.0 22.9 
Chicken eggs [chicken egg] [2]27.0 19.8 5.3 
Granulated sugar99.8516.6 16.6 
Sign up84.0 15.8 13.3 
Pressed bakery yeast25.0 2.8 0.69
Vanilla powder99.852.4 2.4 
Salt96.5 1.2 1.1 
Total Raw252.6 212.29
Output finished product86.0 203.3 
Humidity14.0 ±2.0%—  —  

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - # 108 Kyata Baku
  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'.

  3. Preparation - # 108 Kyata Baku
  4. Packaging, labeling, storage and transportation.
  5. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.