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All groups → All products → Waffles → Products for diabetics → №50 Wafers "Diabetic" → Basic recipe → Technological map

Technological map №50 Wafers "Diabetic"

1kg contains at least 30pcs. unwrapped waffles.

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g			Raw material consumption for0.4302 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	filling	Sheet wafers	wafer sheet crumb	in kind	in solids
Sign up	85.5	—	149.5	—	149.5	127.9
Xylitol (E967)	98.0	126.1	—	—	126.1	123.5
Confectionery fat	99.7	113.2	—	—	113.2	112.9
Whole milk powder the weight ratio of fat 26%	96.0	75.4	—	—	75.4	72.4
Melange	27.0	—	11.7	—	11.7	3.2
Sign up	99.0	1.0	0.64	—	1.64	1.63
Vegetable oil	100.0	—	0.91	—	0.91	0.91
Baking soda (E500(ii))	50.0	—	0.73	—	0.73	0.37
Salt	96.5	—	0.73	—	0.73	0.71
Vanillin	—	0.1	—	—	0.1	—
Total raw materials for semi-finished products		315.8	164.21	—	480.01	443.52
Sign up	97.5	34.1	—	—	—	—
Sheet wafers	97.5	—	—	34.1	—	—
Total raw materials and semi-finished products		349.9	164.21	34.1	—	—
Output of convenience foods		348.3	121.2	34.1	—	—
The output of semi-finished products in the finished product		346.6	86.6	—	—	—
Output finished product	98.1					422.0
Humidity	1.9 ±0.5%	1.8%	2.5%	2.5%	—	—

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 - Sheet wafers
Preparation - wafer sheet crumb
Preparation - filling
Preparation - №50 Wafers "Diabetic"
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 - Sheet wafers

Preparation - wafer sheet crumb

Preparation - filling

Preparation - №50 Wafers "Diabetic"

Wafers are five-layer, consist of three layers of wafer sheets and two layers of filling on xylitol. They have a rectangular shape, are produced by weight and packaged.