KondiDoc: технологические расчеты в кондитерском производстве
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Technological map Semi-finished sandy product with nuts (in No. 195)

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.3668 kg
finished product, g
in kind
in solids
Sign up85.5 171.2 146.4 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 102.7 86.3 
Granulated sugar99.8568.5 68.4 
Roasted kernels97.5 34.2 33.4 
Melange27.0 24.0 6.5 
Sign up85.5 13.7 11.7 
Essence—  0.69—  
Salt96.5 0.690.66
Ammonium carbonic (E503(i))—  0.17—  
Baking soda (E500(ii))50.0 0.170.09
Total Raw416.02353.45
Output finished product94.5 346.6 
Humidity5.5 ±1.5%—  —  

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - Semi-finished sandy product with nuts (in No. 195)
  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'.

  3. Preparation - Semi-finished sandy product with nuts (in No. 195)
  4. Packaging, labeling, storage and transportation.
  5. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.