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All groups → All products → Eastern sweets → Eastern sweets. Sets. → Souvenir set of oriental sweets Absheron → No. 146 → Technological map

Technological map Souvenir set of oriental sweets Absheron

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g						Raw material consumption for0.2713 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. 013 Almonds in sugar	No. 013 Almonds in sugar	No. 105 Cinnamon pretzel	# 116 Nan Azerbaijani	# 139 Shaker Puri	# 140 Shaker-Churek	in kind	in solids
Sign up	99.85	31.0	31.0	11.2	—	—	6.4	79.6	79.3
Flour, premium	85.5	—	—	28.0	12.6	22.3	12.7	75.6	64.6
Raw almond kernels	94.0	31.6	—	—	—	—	—	31.6	29.7
Raw hazelnut kernel	94.0	—	31.6	—	—	—	—	31.6	29.7
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	0.23	0.23	8.4	6.3	8.9	—	24.06	20.18
Sign up	99.85	—	—	—	3.7	8.9	0.76	13.36	13.26
Chicken eggs [chicken egg] [2]	27.0	—	—	4.2	4.0	0.89	0.64	9.73	2.61
Granulated sugar (in lipstick)	99.85	—	—	—	9.5	—	—	9.5	9.4
Ghee butter	99.0	—	—	—	—	—	6.4	6.4	6.3
Whole milk	12.0	—	—	—	—	4.5	—	4.5	0.53
Sign up	99.85	—	—	4.2	—	—	—	4.2	4.2
Raisins	80.0	—	—	—	3.0	—	—	3.0	2.4
Dried hazelnut kernel	96.0	—	—	—	1.9	—	—	1.9	1.8
Candied fruit	83.0	—	—	—	1.9	—	—	1.9	1.6
Powdered sugar (for sprinkling)	99.85	—	—	—	—	1.1	—	1.1	1.1
Sign up	78.0	—	—	—	0.94	—	—	0.94	0.74
Starch syrup	78.0	—	—	0.84	—	—	—	0.84	0.65
Cinnamon (for sprinkling)	100.0	—	—	0.56	—	—	—	0.56	0.56
Chicken eggs [chicken egg] [2] (for lubrication)	27.0	—	—	—	0.51	—	—	0.51	0.14
Ammonium carbonic (E503(i))	—	—	—	0.03	0.06	0.09	—	0.18	—
Sign up	—	—	—	—	—	—	0.06	0.06	—
Vanillin	—	—	—	—	—	0.01	—	0.01	—
Saffron	100.0	—	—	—	—	—	—	—	—
Total raw materials for semi-finished products		62.83	62.83	57.43	44.41	46.69	26.96	301.15	268.77
Output of convenience foods		58.9	58.9	49.9	39.3	39.3	25.0	—	—
The output of semi-finished products in the finished product		58.9	58.9	49.9	39.3	39.3	25.0	—	—
Output finished product	95.3								258.5
Humidity	4.7%	1.5 +2.0% -0.5%	1.5 +2.0% -0.5%	5.0 ±2.0%	10.5 ±2.5%	8.0 ±2.0%	5.0 ±2.0%	—	—

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 - # 140 Shaker-Churek
Preparation - # 139 Shaker Puri
Preparation - # 116 Nan Azerbaijani
Preparation - No. 105 Cinnamon pretzel
Preparation - No. 013 Almonds in sugar
Preparation - No. 013 Almonds in sugar
Preparation - Souvenir set of oriental sweets Absheron
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'.