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. Sets. → Souvenir set of oriental sweets No. 2 → No. 147 → Technological map

Technological map Souvenir set of oriental sweets No. 2

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g						Raw material consumption for0.9881 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. 105 Cinnamon pretzel	No. 103 Lands	# 116 Nan Azerbaijani	# 139 Shaker Puri	№107 Kurabye Baku	# 140 Shaker-Churek	in kind	in solids
Sign up	85.5	117.3	90.3	52.8	93.4	94.8	53.4	502.0	429.3
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	35.2	36.1	26.4	37.4	56.9	—	192.0	161.3
Granulated sugar	99.85	46.9	45.1	—	—	4.7	26.7	123.4	123.2
Powdered sugar	99.85	—	—	15.3	37.4	24.6	3.2	80.5	80.4
Chicken eggs [chicken egg] [2]	27.0	17.6	18.1	16.9	3.7	6.6	2.7	65.6	17.82
Sign up	99.85	—	—	39.7	—	—	—	39.7	39.6
Granulated sugar (for sprinkling)	99.85	17.6	13.5	—	—	—	—	31.1	31.1
Ghee butter	99.0	—	—	—	—	—	26.7	26.7	26.4
Whole milk	12.0	—	—	—	18.7	—	—	18.7	2.2
Raisins	80.0	—	—	12.7	—	—	—	12.7	10.2
Sign up	96.0	—	—	7.9	—	—	—	7.9	7.6
Candied fruit	83.0	—	—	7.8	—	—	—	7.8	6.5
Chicken eggs [chicken egg] [2] (for lubrication)	27.0	—	3.6	2.1	—	—	—	5.7	1.57
Apricot puree (for finishing)	10.0	—	—	—	—	4.8	—	4.8	0.48
Powdered sugar (for sprinkling)	99.85	—	—	—	4.7	—	—	4.7	4.7
Sign up	100.0	2.3	1.8	—	—	—	—	4.1	4.1
Starch syrup (in lipstick)	78.0	—	—	4.0	—	—	—	4.0	3.1
Starch syrup	78.0	3.5	—	—	—	—	—	3.5	2.7
Whole milk powder the weight ratio of fat 26%	96.0	—	2.7	—	—	—	—	2.7	2.6
Ammonium carbonic (E503(i))	—	0.13	0.13	0.26	0.38	—	—	0.9	—
Sign up	—	—	—	—	—	—	0.27	0.27	—
Vanillin	—	—	—	—	0.03	—	—	0.03	—
Saffron	100.0	—	—	0.02	—	—	—	0.02	0.02
Total raw materials for semi-finished products		240.53	211.33	185.88	195.71	192.4	112.97	1138.82	954.89
Output of convenience foods		209.5	179.8	165.0	165.0	164.0	104.7	—	—
The output of semi-finished products in the finished product		209.5	179.8	165.0	165.0	164.0	104.7	—	—
Output finished product	93.3								922.0
Humidity	6.7%	5.0 ±2.0%	6.5 ±2.0%	10.5 ±2.5%	8.0 ±2.0%	5.0 ±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 - №107 Kurabye Baku
Preparation - # 139 Shaker Puri
Preparation - # 116 Nan Azerbaijani
Preparation - No. 103 Lands
Preparation - No. 105 Cinnamon pretzel
Preparation - Souvenir set of oriental sweets No. 2
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'.