KondiDoc: технологические расчеты в кондитерском производстве
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Technological map # 111 Kirmabadam

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.4425 kg
finished product, g
in kind
in solids
Sign up99.85295.9 295.5 
Raw hazelnut kernel94.0 123.6 116.2 
Rice flour [Skurikhin]91.0 36.7 33.4 
Raw egg white12.0 14.9 1.8 
Citric acid (E330)91.2 0.490.44
Total Raw471.59447.34
Output finished product96.0 424.8 
Humidity4.0 ±1.0%—  —  

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - # 111 Kirmabadam
  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 - # 111 Kirmabadam
  4. Packaging, labeling, storage and transportation.
  5. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.