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All groups → All products → Eastern sweets → Eastern sweets. Flour products. → No. 119 Baklava Baku → No. 119 → Technological map

Technological map No. 119 Baklava Baku

Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption for0.1806 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	44.4	38.0
Granulated sugar (in the filling)	99.85	44.4	44.4
Raw hazelnut kernel (in the filling)	94.0	44.4	41.8
Ghee butter	99.0	24.7	24.5
Chicken eggs [chicken egg] [2]	27.0	9.1	2.5
Sign up	99.85	8.9	8.9
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	5.9	2.2
Natural honey (for filling)	78.0	3.2	2.5
water	—	1.9	—
Walnut kernel (raw) (for finishing)	94.0	1.4	1.3
Sign up	100.0	0.56	0.56
Pressed bakery yeast	25.0	0.29	0.07
Saffron	100.0	0.02	0.02
Total Raw		189.17	166.75
Output finished product	88.0		158.9
Humidity	12.0 ±3.0%	—	—

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 - No. 119 Baklava Baku
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'.

Preparation - No. 119 Baklava Baku

Packaging, labeling, storage and transportation.

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. 119 Baklava Baku contained in handbooks:

1988 Recipes for oriental sweets