Candy with whipped cream and buildings "Bird's milk"

FORMULATION number 137
Candies "Bird's milk"

Chocolate glazed rectangular sweets. The body is a creamy-sbnaya mass with various additives. Candies consist of eight varieties and are produced with a mixture of at least three different varieties. .

Grocery calculation prescription and confectionery

The calculation of the output of semi-finished and preparation of single-phase formulations confectionery To calculate the output of semi-finished and preparation of single-phase formulations of confectionery products need to know:
1) formulation for this product, ie, the weight load of each type of raw material in kilograms..;
2) solids content of each raw material in the form of%;
3) loss of solids in phases;
4) solids content of the finished products or semi-finished products.
The standardized formulations on confectionery (candy, candy, cookies, and so on. P.), Issued in 1952, at given moisture content of raw materials planned. In determining the solids content in the feed (in%) is deducted from 100% moisture raw materials (%). For example, a uniform moisture content formulations of granulated sugar indicated 0,15%; solids content in it will 100-0,15 = 99,85%. Total losses of dry matter for each major product group are given in annexes to the recipes on candy, candy and so on. D. When calculating the recipes following the loss of dry matter have been taken over the phases (in%). Production of caramel
Preparation of caramel mass

0,9

Preparation of fillings:

fruit

0,9

liqueur

0,2

honey

0,9

whipped

1,1

fondant

0,2

walnut

1,4

Cutting caramel rolls

0,3

Cutting lollipop

0,4

Sprinkled with sugar candy

0,3

glossing caramel

0,3

candy Manufacturing
Preparation of lipstick:

sugar

1,0

breast

1,2

creme brulee

1,5

slivochnoi

1,5

Preparation fondant shells and layers

0,8

Preparation of fruit shells and layers

1,5

Preparation of paste and layered shells

0,8

Preparation of the praline

1,5

praline shells

0,8

filling

whipped mass

1,5

Roasting buildings

1,5

marzipan and martsipanovыh korpusov and layers

1,2

liqueur buildings

2,5

agar syrup

2,5

Roasting nuts with sugar

1,5

Preparation of sugar-treacle syrup

0,5

Preparation of the glaze:

fat (on hydrofat)

2,0

fondant

1,0

Preparation of chocolate glaze

0,2

Glazing of chocolate glaze:

by car

0,5

manually

1,0

Production of flour confectionery products Most flour confectionery - biscuits, cakes, crackers, biscuits - a single-phase formulations, while pastries, cakes, waffles and some others have a multi-phase formulations. Here is the loss for bakery products having a single phase formulation (in%):
печенье

sugar and polusaharnoe

1 7

butter

5,0

dry

5,0

biscuits

2,5

gingerbread

2,7

To determine the loss taken in calculating the formulation should flow from the feed, expressed as dry matter per ton of semifinished subtracted output, as expressed in dry matter, it is multiplied by the obtained difference divided by 100 and consumption of raw materials in the dry. . Example. Recipe № 20, candy "Race." Lost in the preparation of the case: 852,79 - 840,00 = 12,79, 12’79*100/852,79= 1,5%. semi-finished outputs are defined as follows. Example. Determine the output of caramel mass of raw material for the next boot: sugar solids content 99,85% - 200 kg; syrup solids 78% - 100 kg; loss 0,9% solids and solids content of the caramel mass 98%. 1. Determine the dry matter content in the sugar sand: • 200 99,85 / 100 = 199,7кг 2. Determine the solids content of the syrup: 100 * 78 / 100 = 78 kg. 3. Determine the total consumption of dry matter: 199,7 + 78 = 277,7 kg. 4. Find the loss of solids from 277,7 kg: *% 277,7 0,9 / 100 = 2,5 kg. 5. We find a way out of solids: 277,7- 2,5 = 275,2 kg. 6. We determine the output of caramel mass in nature. To do this, make up a proportion: 275,2 kg-98% X -100%
X = 280 kg
The results are recorded in the table.
Raw

Solids
at %
Weight in kg
в
kind
in dry matter
Granulated sugar
flow
99,85
78,00
200
100
199,7
78,0
Total
Potter and the solids 0,9%
300

277,7
2,5
Log out98280275,2
Example. Define "Croquet" output cookies. Loading of raw materials as follows: I flour grade with a solids content (ST) 85,5% 80 kg Starch of maize (CB 87%) 6 kg Sugar (CB 99,85%) 20 kg Invert Syrup (CB 70%) 4,5 kg Margarine (JI 84%) 10 kg Salt (CB 96%) 0,6 kg ammonium 0,075kg Essence 0,1 kg Losses solids 1,7% The solids content of the cookies 93% Using the method above, we determine the solids content of the raw materials: The flour 80 * 85,5 / 100 = 68,4 kg, and so on. D. Add up the total consumption of dry matter, the result is equal to 106,119 kg. Find the loss of dry matter: * 106,119 1,7 / 100 = 1,8 kg. We determine the yield of dry matter: Kg 106,119 - 1,8 104,319 kg = kg. Determine the output in kind: 104,319-93% X = 112,8 kg X -100% The results shall be entered into the table.

Raw

containingof solids in%Weight in kg

в
kind
in dry matter
Flour grade I

85,5

80

68,4

Corn starch

87,0

6

5,22

Granulated sugar

99,85

20

19,7

Invert syrup. . .

70

4,5

3,15

Margarine

84

10,0

8,4

Salt

96,5

0,6

0,579

Soda

50

0,8

0,4

ammonium

-

0,075

Essentsiya 1

-

0,1

1

Total. . .

122,075

106,119

Solids Loss (1,7%)
Log out

93

112,8
1,8
104,319

Making multi-phase formulations.

Calculation of recipes being on a dry basis.
The following data are necessary for the calculation of recipes:
1) recipe download the phases;
2) humidity of raw materials and intermediates;
3) humidity of semi-finished products obtained by the preparation phase;
4) set by phase loss in% (dry basis);
5) total percentage of losses mounted on the variety (dry basis) based intrashop transportation, stacking, wrapping and so on. Etc .;
6) for glazed candies - the percentage of the glaze;
7) for multilayer candy - the ratio of the layers and the humidity;
8) for sweets, which are produced as a mixture, the content of each kind in the mixture in%;
9) for sweets, sprinkled with cocoa powder, - the percentage of dusting;
10) percentage Signature:
11) moisture content of finished products.
As an example of the calculation is "Crimson" candy recipe. On the basis of these data recipe calculation is carried out on the loading of dry matter, for which all the components are multiplied by the percentage of dry matter and are divided into 100. Calculation formulations usually produced starting from the last phase of the production. Calculation of phase enrobing chocolates The following data: the ratio of the body and glaze 75: 25 Moisture%: housing 11,5 chocolate 1,0 loss in the glazing% 0,5 Table 25 candy recipe

Components

Keeping of
% dry solids
downloadingIn 1 t phaseIn 1 t. Of finished products
actuallyin dry matteractuallyin dry matteractuallyin dry matter
Housing

88,5

75,0

66,38

753,58

666,92

753,58

666,92

Chocolate glaze

99,0

25,0

24,75

251,17

248,66

251,17

248,66

Total 100,091,131004,75915,581004,75915,58
Solids Loss (0,5%)
4,58

4,58
Log out 91,1 1000,0911,01000,0911,0
The percentage of solids in the chocolate glazed candies determined by calculation: total in-kind 100 kg-take for 100%; the result of dry substances - 91,13 kg - take for X%. Hence we find the solids content of the glazed sweets: X = 91,13 * 100 / 100 = 91,1Z% (rounded up to 91,1%). (Solids content in the finished product calculated to the nearest one decimal place). In 1 tonnes of finished products in the required amount of buildings is calculated in the glaze. We are aware of the content of dry matter in the finished izdeliyah- 91,1%. Consequently, in the finished products 1 t dry matter kg 911 be installed at this stage loss - 0,5%. Consumption of dry matter in the 1 t phase, taking into account losses take over 100%. 100% -0,5% = 99,5% of dry matter yield, which corresponds to 911,0 kg. Hence we find on solids flow 1 m / phase (in this case it will be the same as in the finished product 1 t): 911,0 —99,5% X = 911 * 100 / 99,5 = 915,58 kg X-100% The loss of dry matter at this stage (stage) at t equal to 1 915,58-911 = 4,58 kg. Check the accuracy of the calculation, ie we find 0,5%, from 915,58 kg..: 915,58: 100-0,5 = 4,5779 (rounded 4,58). Consumption of dry matter in the number 915,58 kg should be distributed in proportion to the load on the body and a chocolate glaze. The solids content in the feed (total) 91,13 kg, including chocolate solids 24,75 kg. The solids content in the feed to 1 t phase (total) -915,58 kg, including solids in chocolate X kg. Х = * 915,58 24,75 / 91,13 = 248,66 kg. For simplicity, in all cases we find the coefficient up to the sixth decimal place. To find the ratio by dividing the solids content 1 t phase (total) 915,58 kg dry matter content in the feed (total) 91,13 kg. K = 915,58 kg: 91,13 = 10,046966. The solids content of each load component is multiplied by the coefficient obtained by: 66,38 kg DM housing • 10,046966 = 666,9176 kg (rounded 666,92 kg). 24,75 kg CB chocolate coating - 10,046966 = 248,6662 kg (rounded 248,66 kg). The result is put in the column of solids 1 t phase and transferred to nature. The housing includes 88,5% HR or 666,92 kg DM. Natura X was adopted for 100%:

X = 666.92 * 100 / 88,5 = 753 58

Chocolate glaze contains 99,0% HR or 248,66 kg DM.
Natura X was adopted for 100%:

X = .248, b6 * 100 / 99,0 = 251 17 kg,

Calculation of the cooking phase .

Oatmeal cookies recipe

Test Preparation for oatmeal cookies
The shake up the car is charged with prescription number of plasticized margarine, jam, half of the prescription amount of sugar,

Zephyr "Vanilla"

Formulation №20. Zephyr "Vanilla" - has the form of round or oblong products with a corrugated surface, glued together from two halves. The surface is sprinkled with powdered sugar. Available in weight and packaged. 1 kg contains at least 28 pieces. Humidity 17,0 (+ 3,0; - 1,0) %.

Raw
and semi-finished products

Mass fraction of solids,%

Feed consumption, kg
on 1 t semi-finished product

on 1 tonnes of finished products
actually

dry
substances
actuallydry
substances
The formulation of the finished marshmallow semis on 1 t
Zephyr without powdered sugar

82,5

975,64

804,90

975,64

804,90

Powdered sugar

99,85

29,75

29,70

29,75

29,70

Total

1005,39

834,60

1005,39

834,60

Log out

83,0

1000,00

830,00

1000,00

830,00

Recipe semi-finished product - marshmallows without powdered sugar on 975,64 kg
Sugar

99,85

331,76

331,26

323,68

323,19

apple sauce

10,0

398,20

39,82

388,50

38,85

egg protein

12,0

66,29

7,95

64,67

7,76

syrup agarom

85,0

551,43

468,71

538,00

457,30

lactic acid

40,0

6,90

2,76

6,73

2,69

vanilla essence

1,02

1,00

Total

1355,60

850,50

1322,58

829,79

Log out

82,5

1000,00

825,00

975,64

804,90

Humidity 17,5% (+ 3,0-1,0%)
Recipe semi-finished product - syrup with agar on 538,0 kg

Sugar

99,85

644,02

643,05

346,48

345,96

flow

78,0

257,91

201,17

138,76

108,23

if

85,0 "~

- 15,88

13,50

8,54

7,26

Total

917,81

857,72

493,78

461,45

Log out

85,0

1000,00

850,00

538,00

457,30

Overall recipe
Sugar

99,85

670,16

669,15

672,6

671,6

Powdered sugar

99,85

29,75

29,70

29,9

29,8

flow

78,0

138,76

108,23

138,2

108,6

apple sauce

10,0

388,50

38,85

390,0

39,0

egg protein

12,0

64,67

7,76

65,0

7,8

if

85,0

8,54

7,26

8,6

7,3

lactic acid

40,0

6,73

2,69

6,8

2,7

vanilla essence

1,00

1,0

Total

1308,11

863,64

1313,1

866,8

Log out

83,0

1000,00

830,00

1000,00

830,0

Surprise fruit

Surprise fruit
Formulation №4. Cookies "Surprise fruity"
- combination biscuits with fruit filling of high-grade wheat flour.
It has a dome shape.

In 1 kg contains at least 65 pieces. Humidity 7,0 ± 1,0%.

Raw
and semi-finished products
Containing of solids,%Consumption of raw materials to finished products 1t kg
In 1 t semisIn 1 tonnes of finished products
actuallyin dry matteractually

dry
vescheSHALL
123456
The formulation of the finished cookies on 1 t
Prefabricated cookies94,5

824,12

778,79

824,12

778,79

fruit Filling86,00

180,90

155,57

180,90

155,57

Total

1005,89

934,36

1005,89

934,36

Log out

92,97

1000,00

929,70

1000,00

929,70

Formulation semi-finished biscuit on 824,12 kg
Flour, highest grade

85,5

477,91

408,61

393,80

336,70


1

2

3

4

5

6

Powdered sugar

99,85

260,33

259,94

214,51

214,19

Vegetable fat

100,00

193,48

193,48

159,43

159,43

Melange

27,0

141,41

38,18

116,52

31,46

Milk powder

95,0

52,68

'50,05

43,41

41,24

flow

78,00

45,19

35,25

37,23

29,04

Salt

96,5

1,25

1,20

1,02

0,98

Ugleammoniynaya salt

3,78

3,11

Baking soda

50,00

1,89

0,94

1,55

0,77

Emulsifier "Esther M. 01"

70,00

2,87

2,01

2,37

1,66

cream flavor

4,80

3,95

Total

1185,59

989,66

976,90

815,47

Log out

94,5

1000,00

945,00

824,12

778,79

Recipe semi-finished product - fruit filling on 180,90 kg

apple jam

66,00

1290,85

851,96

233,50

154,11

citric acid

91,20

8,84

8,06

1,59

1,45

Thickener "Edgum 15»

87,00

7,98

6,64

1,44

1,26

flavor fruit

0,50

0,09

Total

1308,17

866,96

236,62

156,82

Log out

86,00

1000,00

860,00

180,90

155,57

Overall recipe

Wheat flour, height Sheha varieties.

85,5

393,80

336,70

394,36

337,18

Powdered sugar

99,85

214,51

214,19

214,82

214,49

Vegetable fat

100,00

159,43

159,43

159,66

159,66

Melange

27,0

116,52

31,46

116,68

31,50

Milk powder

95,0

43,41

41,24

43,47

41,30

flow

78,00

37,23

29,04

37,28

29,08

Salt

96,5

1,02

0,98

1,02

0,98

Ugleammoniynaya salt

3,11

3,11

Baking soda

50,00

1,55

0,77

1,55

0,77

Emulsifier "Esther M. 01"

70,00

2,37

1,66

2,37

1,66

flavor
creamy
3,95

3,95

apple jam

66,00

233,50

154,11

233,83

154,34

citric acid

91,20

1,59

1,45

1,59

1,45

Thickener "Edgum 15»

87,00

1,44

1,26

1,44

1,26

The flavor of fruit.

0,09

0,09

Total

1213,52

972,29

1215,22

973,67

Log out

92,97

1000,00

929,70

1000,00

929,70

Butter Cookies "Almond loaf"

Butter Cookies "Almond loaf"

Butter Cookies "Almond loaf"

"Crimean mixture". In 1 kg It contains at least 140 pieces.

Humidity 5 ± 1,5%.Has an irregular rectangular shape.

Included in the set of "Crimean mixture".

Biscuits buns crackers type of flour.

Butter Cookies "Almond loaf"

name of raw materials

Solids,%

Feed consumption, kg

downloading

to I t of finished products

actually

in dry matter

actually

in dry matter

Flour. .

85,5

10,0

8,55

459,94

393,25

Sugar powder ...

99,85

6,5

6,49

298,96

298,51

Butter ….

84,0

4,4

3,696

202,37

169,99

Whole milk ...

12,0

0,8

0,096

36,80

4,41

Melange……..

27,0

0,5

0,135

23,0

6,21

Vanilla powder ...

99,85

0,05

0,05

2,30

2,30

Soda………

50,0

0,05

0,025

2,30

1,15

Almond……..

94,0

2,0

1,88

91,99

86,47

Cinnamon……..

100,0

0,05

0,05

2,30

2,30

Zhzhenka ......

78,0

0,5

0,39

23,0

17,94

Cocoa powder ... ..

95,0

0,4

0,38

18,39

17,47

Total ...

-

25,25

21,742

1161,35

1000,00

Output ….

95,00

21,742

20,655

1000,00

950,00

Recipe - Butter Cookies

Recipe - Butter Cookies "cheesecake"

butter cookies "CHEESECAKE"

Biscuits buns crackers type of flour.

It has a circular shape. Part of the test for the rim cheesecake tinted zhzhenkoy

Included в The kit "Crimean mixture". In 1 kg It contains at least 180 pieces.Humidity 5,5 1,5% ±.

Recipe - Butter Cookies "cheesecake"

name of raw materials

Solids,%

Feed consumption, kg

downloading

to I t of finished products

actually

in dry matter

actually

in dry matter

Flour……..

85,5

10,0

8,550

529,77

452,95

Granulated sugar ….

99,85

6,0

5,991

317,86

317,38

Butter ….

84,0

4,4

3,096

233,10

195,80

Whole milk ...

12,0

0,8

0,096

42,38

5,09

Melange……..

27,0

0,5

0,135

26,49

7,15

Vanilla powder ...

99,85

0,05

0,05

2,65

2,65

Soda………

50,0

0,05

0,025

2,65

1,33

Zhenka …… ..

78,00

0,3

0,234

15,89

12,39

Total ...

-

22,10

18,777

1170,79

994,74

Output ….

94,5

18,87

17,838

1000,00

945,00

Recipe - Sand-rich butter cookies "KRIMULDA"

Recipe - Sand the removable butter biscuits "Krimulda"

Recipe - Sand the removable butter biscuits "Krimulda"Recipe - Sand the removable butter biscuits "Krimulda"

Cookies "Krimulda"

Sand the removable butter biscuits made of flour I grade.

He has curly shape with a hollow core and serrated edges.

The surface is rough. Available weight and packaging. In 1 kg

In 1 kg contains at least 120 pieces. Humidity 4,5 ± 1,5%.

name of raw materials

The dry zeschestv%

Feed consumption, kg

downloading

on 1 tonnes of finished products

actually

in dry matter

actually

in dry matter

Flour 1 varieties ... ..

85.5

100

85,5

649,66

555,46

Sugar powder ...

99,85

33

32,95

214,38

214,06

Butter ….

84

42,5

35,7

276,1

231,92

Salt…..

96,5

0,37

0,36

2,4

2,32

Soda…….

50

0,46

0,23

2,99

1,5

Ammonium……..

-

0,21

-

1,36

-

Essence of lemon. . .

-

0,23

-

1,49

-

Total ...

-

176,77

154,74

1148,38

1005,26

Output ….

95,5

153,93

147,003

1000,0

955,0 197

Recipe - Sand the removable butter biscuits "Krimulda"