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All groups → All products → Eastern sweets → Eastern sweets. Sets. → Souvenir set of oriental sweets No. 1 → No. 146 → Technological map

Technological map Souvenir set of oriental sweets No. 1

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g					Raw material consumption for0.9985 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	№107 Kurabye Baku	No. 103 Lands	No. 105 Cinnamon pretzel	# 139 Shaker Puri	№138 Shaker Delight	in kind	in solids
Sign up	85.5	189.3	127.3	105.1	69.5	61.7	552.9	472.8
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	113.6	50.9	31.5	27.8	30.8	254.6	214.0
Granulated sugar	99.85	9.5	63.6	42.0	—	—	115.1	115.0
Powdered sugar	99.85	49.2	—	—	27.8	18.5	95.5	95.4
Chicken eggs [chicken egg] [2]	27.0	13.2	25.5	15.8	2.8	—	57.3	15.55
Sign up	99.85	—	19.1	15.8	—	—	34.9	34.8
Whole milk	12.0	—	—	—	13.9	18.5	32.4	3.9
Apricot puree (for finishing)	10.0	9.5	—	—	—	—	9.5	0.95
Powdered sugar (for sprinkling)	99.85	—	—	—	3.5	3.1	6.6	6.6
Chicken eggs [chicken egg] [2] (for lubrication)	27.0	—	5.1	—	—	—	5.1	1.4
Sign up	100.0	—	2.5	2.1	—	—	4.6	4.6
Whole milk powder the weight ratio of fat 26%	96.0	—	3.8	—	—	—	3.8	3.6
Starch syrup	78.0	—	—	3.2	—	—	3.2	2.5
Ammonium carbonic (E503(i))	—	—	0.18	0.11	0.28	0.25	0.82	—
Vanillin	—	—	—	—	0.02	—	0.02	—
Sign up	100.0	—	—	—	—	0.01	0.01	0.01
Total raw materials for semi-finished products		384.3	297.98	215.61	145.6	132.86	1176.35	971.11
Output of convenience foods		327.5	253.6	187.7	122.8	106.8	—	—
The output of semi-finished products in the finished product		327.5	253.6	187.7	122.8	106.8	—	—
Output finished product	94.0							938.9
Humidity	6.0%	5.0 ±2.0%	6.5 ±2.0%	5.0 ±2.0%	8.0 ±2.0%	7.0 ±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 - №138 Shaker Delight
Preparation - # 139 Shaker Puri
Preparation - No. 105 Cinnamon pretzel
Preparation - No. 103 Lands
Preparation - №107 Kurabye Baku
Preparation - Souvenir set of oriental sweets No. 1
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'.