KondiDoc: технологические расчеты в кондитерском производстве
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Technological map Milk cakes

Weight 75 g

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.6633 kg
finished product, g
in kind
in solids
Sign up85.5 353.8 302.5 
Granulated sugar99.85187.1 186.8 
Margarine84.0 84.9 71.3 
Fresh whole milk the weight ratio of fat 3.2%12.0 66.8 8.0 
Flour, premium (on the dust)85.5 20.3 17.4 
Sign up27.0 18.6 5.0 
Melange (for lubrication)27.0 8.0 2.1 
Ammonium carbonic (E503(i))—  3.4 —  
Baking soda (E500(ii))50.0 1.7 0.84
Vanillin—  0.17—  
Total Raw744.77593.94
Output finished product85.5 567.1 
Humidity14.5%—  —  

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - Milk cakes
  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'.

  3. Preparation - Milk cakes
  4. Beat the softened margarine with granulated sugar until it is completely dissolved, add melange and milk, dissolved baking powder and vanillin, and then add flour and knead the dough for 1 - 4 minutes. The moisture content of the finished dough is 20%.
    The prepared dough is rolled out in the form of a layer 6 - 7 mm thick, a pattern is applied with a corrugated rolling pin, round products with a diameter of 95 mm are cut out, laid on sheets, smeared with melange and baked at a temperature of 200 - 2 20 ℃ for 10 - 12 minutes.

    ** Product specification **. The shape is round with a corrugated shiny surface. The structure is crumbly. The color is light yellow.

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