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All groups → All products → Eastern sweets → Eastern sweets. Flour products. → # 116 Nan Azerbaijani → No. 116 → Technological map

Technological map # 116 Nan Azerbaijani

Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption for0.8926 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	285.8	244.4
Granulated sugar (in lipstick)	99.85	214.6	214.3
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	143.0	120.1
Chicken eggs [chicken egg] [2]	27.0	91.6	24.7
Powdered sugar	99.85	82.9	82.8
Sign up	80.0	68.6	54.9
Dried hazelnut kernel	96.0	42.8	41.1
Candied fruit	83.0	42.4	35.2
Starch syrup (in lipstick)	78.0	21.4	16.7
Chicken eggs [chicken egg] [2] (for lubrication)	27.0	11.5	3.1
Sign up	—	1.4	—
Saffron	100.0	0.09	0.09
Total Raw		1006.09	837.39
Output finished product	89.5		798.9
Humidity	10.5 ±2.5%	—	—

gramskilograms

List of recipes

Description of the technological process.

The technological process of production consists of the following stages:

Preparation of raw materials for production.
Preparation - # 116 Nan Azerbaijani
Packaging, labeling, storage and transportation.

Preparation of raw materials for production.

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'.