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All groups → All products → Eastern sweets → Eastern sweets. Flour products. → # 125 Pakhalva Tbilisi → No. 125 → Technological map

Technological map # 125 Pakhalva Tbilisi

Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption for0.24 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	71.8	61.4
Granulated sugar	99.85	52.5	52.4
Walnut kernel (raw) (in the filling)	94.0	52.5	49.3
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	47.6	40.0
Natural honey (in the filling)	78.0	9.7	7.6
Sign up	78.0	8.5	6.6
Melange (for lubrication)	27.0	6.5	1.7
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] (for filling)	84.0	4.4	3.7
Melange	27.0	3.9	1.1
Cardamom (in the filling)	100.0	0.6	0.6
Sign up	100.0	0.6	0.6
Salt	96.5	0.05	0.05
Citric acid (E330)	91.2	0.02	0.02
Total Raw		258.67	225.07
Output finished product	89.5		214.8
Humidity	10.5 ±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 - # 125 Pakhalva Tbilisi
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 - # 125 Pakhalva Tbilisi

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 # 125 Pakhalva Tbilisi contained in handbooks:

1988 Recipes for oriental sweets