KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Baked semi-finished products → Air semi-finished products → No. 029 Almond → Recipe number 2 (!) → Technological map

Technological map No. 029 Almond

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.3106 kg
finished product, g
in kind
in solids
Sign up99.85183.3 183.0 
Raw almond kernels94.0 91.7 86.2 
Raw egg white12.0 73.3 8.8 
Flour, premium85.5 24.4 20.9 
Total Raw372.7 298.9 
Output finished product92.0 285.8 
Humidity8.0 ±1.5%—  —  
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Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - No. 029 Almond
  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'.

  2. Preparation - No. 029 Almond

    3. ** Preparation of the dough. ** Almonds, granulated sugar and 75% of the proteins provided for in the recipe are thoroughly mixed. The resulting mixture is ground or crushed, after which the remaining proteins are added and heated to 30–31 ℃ until the sugar crystals disappear, kneaded, then combined with flour.
    The finished dough should be smooth. The moisture content of the dough is 18–20%.
    ** Shaping. ** The dough is deposited on sheets, which are pre-greased and dusted with flour or covered with paper.
    ** Baking. ** Duration of baking cakes for cakes 18-22 minutes at a temperature of 180-200 ℃.

  3. Packaging, labeling, storage and transportation.

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

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