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All groups → All products → Waffles → №222 Waffles Dynamo → №222 Waffles Dynamo → Technological map

Technological map №222 Waffles Dynamo

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g			Raw material consumption for0.2985 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Waffles Chocolate	Waffles Coffee	Vanilla waffles	in kind	in solids
Sign up	85.5	81.9	75.2	66.9	224.0	191.5
Powdered sugar	99.85	30.9	28.4	25.3	84.6	84.4
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	9.1	8.4	7.4	24.9	20.8
Raw egg yolk	46.0	7.3	6.7	5.9	19.9	9.1
Cocoa powder [Skurikhin]	95.0	5.5	—	—	5.5	5.2
Sign up	98.0	—	5.0	—	5.0	4.9
Vanilla powder	99.85	0.55	0.5	0.74	1.79	1.79
Baking soda (E500(ii))	50.0	0.18	0.17	0.15	0.5	0.24
Total raw materials for semi-finished products		135.43	124.37	106.39	366.19	317.93
Output of convenience foods		110.4	101.5	86.6	—	—
The output of semi-finished products in the finished product		110.4	101.5	86.6	—	—
Output finished product	97.0					289.5
Humidity	3.0%	3.0%	3.0%	3.0%	—	—

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 - №222 Waffles Dynamo
Preparation - №222 Waffles Dynamo
Preparation - №222 Waffles Dynamo
Preparation - №222 Waffles Dynamo
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'.