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All groups → All products → Biscuit → Butter cookies → No. 184 cookies "Excellent", mix → No. 184 → Technological map

Technological map No. 184 cookies "Excellent", mix

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g													Raw material consumption for0.5312 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Semi-finished Almond Cookies	No. 184в "Glagolics" cookies, glazed	No. 184в "Glagolics" cookies, glazed	No. 184a "Vyemnoe" chocolate glazed cookies	No. 184d Almond biscuits with almond finish	No. 184g Almond biscuits with crumb finish	No. 184b "Vyemnoe" biscuits with nut dusting	No. 184zh cookies "Rosochka"	No. 184a "Vyemnoe" chocolate glazed cookies	No. 184z "Sugar" cookies with finishing	№184е "Orange" cookies	Chocolate glaze	Sugar glaze	in kind	in solids
Sign up	85.5	6.2	—	39.5	—	—	—	32.7	27.9	32.7	24.3	25.3	—	—	188.6	161.3
Powdered sugar	99.85	43.4	—	23.7	—	—	—	13.1	16.8	13.1	18.7	15.2	—	—	144.0	143.6
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	—	15.8	—	—	—	14.7	15.6	14.7	—	15.2	—	—	76.0	63.9
Raw egg white	12.0	43.4	—	—	—	—	—	—	—	—	—	5.1	—	—	48.5	5.81
Raw almond kernels	94.0	37.2	—	—	—	—	—	—	—	—	—	—	—	—	37.2	35.0
Sign up	74.0	—	—	—	—	17.5	17.3	—	—	—	2.0	—	—	—	36.8	27.3
Melange	27.0	—	—	11.8	—	—	—	—	5.6	—	16.2	—	—	—	33.6	9.1
Pasteurized milk the weight ratio of fat 3.2%	11.5	—	—	8.2	—	—	—	5.1	2.3	5.1	—	—	—	—	20.7	2.4
Chocolate glaze [Skurikhin]	99.1	—	—	—	—	—	—	—	—	—	—	—	17.8	—	17.8	17.7
Granulated sugar (for sprinkling)	99.85	—	—	—	—	6.3	—	2.0	—	—	6.5	—	—	—	14.8	14.7
Sign up	99.85	—	—	—	—	—	6.2	—	—	—	—	—	—	6.6	12.8	12.8
Roasted kernels	97.5	—	—	—	—	—	—	6.5	—	—	—	—	—	—	6.5	6.4
Roasted almond kernel	97.5	—	—	—	—	5.6	—	—	—	—	—	—	—	—	5.6	5.5
Natural honey	78.0	—	—	—	—	—	—	1.3	1.1	1.3	—	1.0	—	—	4.7	3.66
Candied fruit (for finishing)	70.0	—	—	—	—	—	—	—	1.7	—	—	2.0	—	—	3.7	2.6
Sign up	100.0	—	—	—	—	—	—	—	—	—	—	—	2.0	—	2.0	2.0
water	—	—	—	—	—	—	—	—	—	—	—	—	—	1.3	1.3	—
A crumb of semi-finished product "Dachny"	77.0	—	—	—	—	—	1.2	—	—	—	—	—	—	—	1.2	1.0
Starch syrup	78.0	—	—	0.39	—	—	—	—	—	—	0.81	—	—	—	1.2	0.94
Vanilla powder	99.85	—	—	0.33	—	—	—	0.16	0.11	0.16	—	—	—	—	0.76	0.76
Sign up	50.0	—	—	0.2	—	—	—	0.22	—	0.22	—	0.1	—	—	0.74	0.37
Essence	—	—	—	—	—	—	—	—	—	—	0.16	0.25	—	—	0.41	—
Total raw materials for semi-finished products		130.2	—	99.92	—	29.4	24.7	75.78	71.11	67.28	68.67	64.15	19.8	7.9	658.91	516.84
Sign up	93.0	—	77.5	—	—	—	—	—	—	—	—	—	—	—	—	—
Sugar glaze	83.2	—	7.9	—	—	—	—	—	—	—	—	—	—	—	—	—
Biscuit	95.0	—	—	—	55.3	—	—	—	—	—	—	—	—	—	—	—
Chocolate glaze	99.19	—	—	—	19.4	—	—	—	—	—	—	—	—	—	—	—
Semi-finished Almond Cookies	94.0	—	—	—	—	45.3	44.7	—	—	—	—	—	—	—	—	—
Total raw materials and semi-finished products		130.2	85.4	99.92	74.7	74.7	69.4	75.78	71.11	67.28	68.67	64.15	19.8	7.9	—	—
Output of convenience foods		90.0	85.0	77.5	74.4	74.4	69.1	63.7	58.4	55.3	53.1	53.1	19.4	7.9	—	—
The output of semi-finished products in the finished product		—	85.0	—	74.4	74.4	69.1	63.7	58.4	—	53.1	53.1	—	—	—	—
Output finished product	92.9															493.7
Humidity	7.1%	6.0%	7.9 ±1.5%	7.0%	3.9 ±1.0%	9.9 ±1.5%	10.8 ±1.5%	5.0 ±1.5%	6.0 ±1.5%	5.0%	6.0 ±1.5%	6.0 ±1.5%	0.8%	16.8%	—	—

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 - Sugar glaze
Preparation - Chocolate glaze
Preparation - biscuit
Preparation - biscuit
Preparation - Semi-finished Almond Cookies
Preparation - №184е "Orange" cookies
Preparation - No. 184z "Sugar" cookies with finishing
Preparation - No. 184zh cookies "Rosochka"
Preparation - No. 184b "Vyemnoe" biscuits with nut dusting
Preparation - No. 184g Almond biscuits with crumb finish
Preparation - No. 184d Almond biscuits with almond finish
Preparation - No. 184a "Vyemnoe" chocolate glazed cookies
Preparation - No. 184в "Glagolics" cookies, glazed
Preparation - No. 184 cookies "Excellent", mix
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 - Sugar glaze

Preparation - Chocolate glaze

Preparation - biscuit

Preparation - Semi-finished Almond Cookies

Preparation - №184е "Orange" cookies

Sand and jigging butter biscuits made from premium flour. It has a round shape. The surface is finished with candied fruit. 1kg contains at least 155 pieces. They are part of the "Excellent" mixture.
Humidity 6.0% ± 1.5%.

Preparation - No. 184z "Sugar" cookies with finishing

Butter biscuit-whipped cookies made of premium flour. It has an oblong shape. The surface is finished with fruit filling. Part of the "Excellent" mixture. 1kg contains at least 290 pieces.
Humidity 6.0% ± 1.5%.

Preparation - No. 184zh cookies "Rosochka"

Sandy butter biscuits made from premium flour. It has a round patterned shape. The middle surface is finished with candied fruit. Part of the "Excellent" mixture. 1kg contains at least 150 pieces.
Humidity 6.0% ± 1.5%.

Preparation - No. 184b "Vyemnoe" biscuits with nut dusting

Shortbread butter biscuits made from premium flour. Has a curly shape. The surface of the product is covered with chopped nuts. Part of the "Excellent" mixture. 1kg contains at least 130 pieces.
Humidity 5.0% ± 1.5%.

Preparation - No. 184g Almond biscuits with crumb finish

Butter almond cookies made from premium flour. Has a curly shape. The surface is sprinkled with crumbs, the middle is finished with fruit filling. 1kg contains at least 65 pieces. Part of the "Excellent" mixture.
Humidity 10.75% ± 1.5%.

Preparation - No. 184d Almond biscuits with almond finish

Butter almond cookies made from premium flour. It has a round shape. The surface is sprinkled with chopped almonds. The middle of the surface is finished with fruit filling. 1kg contains at least 65 pieces. They are part of the "Excellent" mixture.
Humidity 9.9% ± 1.5%.

Preparation - No. 184a "Vyemnoe" chocolate glazed cookies

Shortbread butter biscuits made from premium flour. Has a curly shape. They are part of the "Excellent" mixture. The surface is covered with chocolate. 1kg contains at least 95 pieces.
Humidity 3.9% ± 1.0%.

Preparation - No. 184в "Glagolics" cookies, glazed

Sand and jigging butter biscuits made from premium flour. It has an oblong patterned shape. The surface is covered with sugar glaze. Part of the "Excellent" mixture. 1kg contains at least 150 pieces.
Humidity 7.0% ± 1.5%.