KondiDoc: технологические расчеты в кондитерском производстве
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 → Waffles → Products for diabetics → №51 Wafer "Wave" → Basic recipe → Technological map

Technological map №51 Wafer "Wave"

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 for0.2587 kg
finished product, g
filling
Sheet wafers
in kind
in solids
Sign up98.0 101.3 —  101.3 99.3 
Confectionery fat99.7 81.0 —  81.0 80.8 
Wheat flour, premium85.5 —  63.6 63.6 54.4 
Skimmed milk powder [GOST, Skurikhin: skimmed milk powder]96.0 18.3 —  18.3 17.6 
Cocoa powder [Skurikhin]95.0 9.1 —  9.1 8.7 
Sign up46.0 —  6.4 6.4 2.9 
Vanilla essence—  0.68—  0.68—  
Baking soda (E500(ii))50.0 —  0.320.320.16
Salt96.5 —  0.320.320.31
Total raw materials for semi-finished products210.3870.64281.02264.17
Output of convenience foods209.5 52.4 —  —  
The output of semi-finished products in the finished product208.4 52.1 —  —  
Output finished product98.1 253.8 
Humidity1.9 ±0.5%1.8%2.5%—  —  
List of recipes

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - Sheet wafers
  3. Preparation - filling
  4. Preparation - №51 Wafer "Wave"
  5. 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'.

  2. Preparation - Sheet wafers

  3. Preparation - filling

  4. Preparation - №51 Wafer "Wave"

    5. 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.

  5. Packaging, labeling, storage and transportation.

    6. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.

how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

Recipe on №51 Wafer "Wave" contained in handbooks:

calculations, forms, documents: