KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Eastern sweets → Eastern sweets. Flour products. → №122 Butter baklava → No. 122 → Technological map

Technological map №122 Butter baklava

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.6475 kg
finished product, g
in kind
in solids
Sign up85.5 218.5 186.8 
Chopped hazelnut kernel (in the filling)94.0 141.1 132.6 
Granulated sugar (in the filling)99.85141.0 140.8 
Ghee butter99.0 53.5 53.0 
Natural honey (for filling)78.0 49.4 38.5 
Sign up99.0 31.0 30.7 
Chicken eggs [chicken egg] [2]27.0 21.1 5.7 
Raw egg yolk (for finishing)46.0 14.1 6.5 
Cardamom (in the filling)100.0 2.1 2.1 
Pressed bakery yeast25.0 1.6 0.39
Total Raw673.4 597.09
Output finished product88.0 569.8 
Humidity12.0 ±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 - №122 Butter baklava
  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 - №122 Butter baklava

  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 №122 Butter baklava contained in handbooks:

calculations, forms, documents: