In order to take advantage of the dishes formula in a technological map, you must perform calculations according to the following formulas:

Given:

x- The weight of the finished dishes according to the proportions of the technological card formulation

y- weight of raw materials for finished dishes according to the proportions of technological card formulation

z-Weight of one serving dish (according to your need)

a- Weight of one ingredient of raw materials for the production of dishes

Task: It is necessary to prepare 100 servings of dishes according to a technological card.

1. Find out the total weight of raw materials for the preparation of a given amount of portions

2. Find out the weight of each individual ingredient for the preparation of a given number of portions

For example, a specified number of servings - 100

1. 100 / (X / Z) \u003d Number of repetitions of the preparation of this recipe for the preparation of 100 portions

2. A * (x / z) * 100 / (x / z) \u003d weight of one ingredient for the release of 100 servings.

Examples

Eggplant in the nut crust

Set of raw materials			Exit finished products
	Gross	Net
Eggplant		675/500
Mayonnaise
Walnuts
Garlic
Vegetable oil
Greens

Cooking technology.

Nuts are crushed, garlic crushed. Eggplants are cut by circles. Mayonnaise is combined with nuts and garlic, mixed thoroughly. Eggplants are loose in the resulting mixture and roasted on the oil of vegetable.

Grenade salad

Set of raw materials	Consumption of products for 100 servings		Exit finished products
	Gross	Net
Beef (breast, concubinous, ... ..)
Mass of boiled meat
Bulb onions
Vegetable oil
Mass of passioned onions
Mayonnaise
Apples
Booth booth
Walnuts
Garnet

Output of one portion of semi-finished products ___________________

Output of one portion of the finished product in grams _____ 1000___

Cooking technology.

Boiled meat is cut with straw. The onion is cut off by half rings, passable to prepared on the oil of vegetable. Apples with a remote seed nest, peeled from the skin cut straw. Boiled beets are cleaned with skin, rubbed on the grater. Pomegranates are cleaned. Walnuts are roasted, crushed. The prepared components are placed in the following sequence: meat, onions, mayonnaise, apples, nuts, beets, mayonnaise.

Salad Elita

Set of raw materials	Consumption of products for 100 servings		Exit finished products
	Gross	Net
Green beans
Cedar nuts
Shrimp
Sweet pepper
Vegetable oil
Greens
Or crab sticks

Output of one portion of semi-finished products ___________________

The output of one portion of the finished product in grams _____ 1000_

Cooking technology.

Beans boiled, cut. Shrimps boiled, clean the pepper sweet, cut with straw. Prepared components are connected, refilled vegetable oil. Decorated with greens and cedar nuts.

The presented menu has a place of branded dishes, one of which "Roast with Pot Mushrooms" Cafe Director "2014 Year Technical and Technology Card No. 1. Figure 1 -" Roast with Pot Mushrooms "Area Scope This Technical and Technology Card is distributed On the dish "Roast with mushrooms in pots", produced by the restaurant "Dining room No. 1" and its branch, while complying with all the necessary requirements when preparing it. List of raw materials for the preparation of a second hot dish "Roast with mushrooms in pots", use the following raw materials: beef GOST R 54315-2011 Potatoes GOST R 51808-2001 Bow onion GOST R 51783-2001 Creamy oil GOST R 37-91 Raw materials used for cooking The second hot dishes "Roast with mushrooms in pots" must comply with the requirements of the regulatory documentation, have certificates and quality certificates.

How to make a technology card for dish

NEW College: food computer program for organizing food and accounting products in institutions of primary and secondary vocational education. Showing a version of the printing version of 1,100 dishes recipes (technological maps), chemical composition and nutritional value of dishes, culinary products, semi-finished products. In this section, you will find a new reference book (prescription), which contains technological maps (recipes) of cooking more than 1,100 dishes.
The rules of product bookmarks, semi-finished products (nested dishes) gross and net per 100 grams of the mass of the finished dish are published. The nutritional value and the chemical composition of each dish, including protein content (proteins, polypeptides), fats (triglycerides, lipids), carbohydrates (saccharides), calorie (kcal), vitamin content: B1 (thiamine), B2 (riboflavin), C (ascorbic acid), minerals: Ca (calcium), Fe (iron).

How to make a technological card dish

In order to ensure a sufficient level of competence involved in employees, an example is provided with an example of a technological map of the enterprise. Thus, their first function is a training.

The second challenge is to regulate a certain procedure where the use of various work options is possible. Often, the most rational methods are selected by developers specialists.

The third challenge is to ensure the most rapid involvement in a new process and improve the skills of already working professionals. And the planned competently compiled instruction will help them.
It follows that the technological card must be drawn up in such a way that the lowest-qualified employee of the enterprise can intuitively understand it, and competent experts could find the required tips in the work.

Technological card dishes. How to calculate?

Also meticulously and painstaking it all here everything is found in the text. Do not forget the names of the companies with which you cooperate and which are mentioned in the document.

Perhaps you use the services of hired vehicles, then definitely indicate who falls under the determination of the carrier. If your routes have separate names, be sure to decipher them.

Attention

Remember abbreviations. They should also be included in this section. 5. General provisions and main text of the technological card.

This is the most surround section of the document. It includes a description of the organization of the process, technological features, routes. This can also include the requirements for the quality of work and methods for evaluating this quality.

Describe all the materials and resources in which you need to organize the process.

How to make technological cards?

The onion is bold and passed, add chopped boiled mushrooms and continue to fry 3-5 minutes. The flour-fastened flour is divorced by a hot mushroom decoction to a homogeneous consistency, boiled 20-25 minutes, add salt and filter, then put the parse onions with mushrooms and boil 10-15 minutes.
At the end of the cooking, they introduce sour cream and bring to a boil. Registration, feed, implementation and storage. The second hot dish "Roast with mushrooms in pots" is served in a pot, sprinkled with chopped greens.

The feed temperature must be 65 from the term of the "roast mushrooms in pots" immediately after cooking. Quality and safety indicators. Organoleptic Dish Indicators: Appearance - Potatoes has the right shape, the filling takes the entire space of the inner part of the potato, the crust is moderately brown, uniform.

Consistency - soft.

Technical and Technological Map Dishes

A collection of recipes (technological standards) is obliged to develop a document "Technical - Technology Card". However, not everyone understands what the TTK differs from the technological card, and how it should look. In this article we will try to give a detailed answer to this question. So, the requirements for the design of the TTK and the information contained there are detailed in GOST 31987-2012.
Let us not describe the content of the GOST in detail, we will limit ourselves to only the description of the main features: unlike the technological card, in technical technological, along with the calculation of calorieness, you must specify the following indicators:

• Organoleptic indicators
• Physico - chemical indicators (mass fractions)
• Microbiological indicators for the corresponding course of dishes

Below, we give the TTK development methodology, and describe in detail the calculation of all necessary indicators.

1100 dishes recipes

In the case where the manufactured products are subject to long-term storage, reflect the conditions and the storage period in the technological map. 6 Composing the map, follow the requirements of the National Standard of the Russian Federation GOST R 50763-2007 "Catering services. Public food products sold by the population. General specifications. " It regulates the content and design of a technological card on catering products. 7 Sign the technological card to the chef or head of production, appult it by the head of the catering company. Pay attention to the site contains a collection of best recipes and technological cards. Dishes: baking recipes, technological cards Fish dishes, catalog of salad recipes, etc. Useful advice Organization of public catering / ready-made menu (download).

Sample technological card dish

In the vinaigrette you can add from 50 to 100 grams of green peas due to the corresponding decrease in salt cucumbers or sauerkraut. Technological card number 2 Figure 3 - Borsch Siberian Table 6 - Technological Map Product Name to settlement number of servings 1 Portion 4 Portions 100 servings Gross, Net, G Grutto, Net, Ground, Net, G 1 2 3 4 5 6 7 beets 48 39 192 156 4800 3900 Cabbage Fresh 24 19 96 76 2400 1900 Potatoes 13 9,5 52 38 1300 950 Beans 9 9 36 36 900 900 Carrot 12 9 48 36 1200 900 Bow onion 11.5 9 46 36 1150 900 Tomato Puree 7 7 28 28 700 700 Culinary Fat 4 4 16 16 400 400 Garlic 1 1 4 4 100 100 Sugar Sand 2 2 8 8 200 200 Vinegar 3% 1.5 1.5 6 6 150 150 Water 193 193 772 772 19300 19300 Output 250 The technology of cooking a dish in boiling broth or water is laid by a chopped cabbage and boil 10-15 minutes.

Sample technological card dish Ukraine

The protein content of 100 grams of the ingredient 'fat grid (spidder)' \u003d 1.4 grams. The net weight of the ingredient 'fat grid (spider)' by recipe \u003d 42 grams, therefore, the amount of protein in the ingredient \u003d 42/100 * 1,4 \u003d 0.59 grams (Article 7 in T.1). This ingredient is subjected to heat treatment, therefore, the protein loss with heat treatment is determined according to the reference data \u003d 10% (Article 10 in T.1). Thus, the final amount of protein in the ingredient \u003d 0.59 * (100-10) / 100 \u003d 0.53 grams. (Article 14 in T.1) 1.2.

Info

The ingredient 'fat grid (spidder) does not have technological losses after thermal treatment (Article 13 in T.1), so the final amount of protein in the ingredient \u003d 0.53 * (100-0) / 100 \u003d 0.53 grams. 1.3. The ingredient 'fat grid (spidder)' is taken into account in the outlet of the dish (Article 17 in T.1), so the protein content is taken into account in the overall protein content in the dish.

1.4.

Sample of the processing of a technological card dish

Examples of the technological card are present at any production, whether it is an aviation plant or a catering point. This standardized document is mandatory at the enterprise, however, the form and species differ from the industry to the industry. What these examples of the technological card include the required information for employees performing a certain operation. It can take a form of procedure or instructions, be presented in the form of text, tables, graphs, recipes, action plan, and so on. What it should be in whatever form of examples of a technological card, it must be responsible for the following questions: 1. What to perform (what operations or procedures). 2. How to perform (specific steps are described in a certain sequence and sequence). 3. How often they must be produced (regulated regularity, frequency). four.

Receiver recipes dishes "Roast with mushrooms in pots." Table 3 - Technological Map NAME Raw Mass Gross (D) Net Mass (D) Beef 162 119 Potatoes 253 190 Bow 05 25 Tomato Puree 12 12 Salt 12 12 Pepper 10 10 Output 325 Technological Process Preparation of Raw materials to the production of second hot dishes "Roast With mushrooms in pots, "produced in accordance with the collection of recipes and culinary products for the catering company (2010).

The cooking technology of meat is cut into cubes, sprinkle with salt and pepper, roasted. Potatoes are cut into cubes, roasted. The onion is cut by half rings and pass. The meat is put in the pot, the potatoes, onions are poured onto the sour cream, mushroom sauce and extinguish. For sauce, prepared dried mushrooms are soaked and boiled. The decoction is filtered, the mushrooms are washed, cut with straw.

Sample Filling Technology Card Dishes

I worked for a long time in the sphere where they are being developed and applied and therefore I can tell you about them. And even I have a second education in the specialty technologist of the restaurant business.

They work in the kitchen of a restaurant or cafe, and in any dining room. The technological card is developed for any first, second dish, or snacks, lettuce, and even on drinks and any cocktails are being developed such a card.

Here is an example, what this card looks like on the first dish. The card is necessarily approved by the head, it is calculated according to the collection of recipes, refers to the product bookmark. The name of the dish is written, from which collection number it is taken, and the bookmark is 100 servings and one. And the portion is shown. Cards exist so that the product laying is respected, and so that the product consumption can be made in the kitchen.

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How the TC and TTK is issued

The main documents on the basis of which dishes are prepared are technological (TC) and technical and technological maps (TTK). They are mandatory documents for any catering company, and must be developed for the entire list of dishes. When developing HASSP procedures, they are also necessary, because Used in the description of production.

Consider their differences.

The technological card is developed for each dish, based on the collection of public catering.

The TC should contain the following information:

- list (composition) of products (ingredients);

- the mass of the ingredients used;

- the mass of the finished product;

- Mass of one portion;

- description of the technological process of manufacturing products;

- Description of dishes (appearance);

- Description of the feeding of dishes (products);

- storage conditions;

- Storage time.

The recipe indicates the rules of the compensation of gross and net for one or more portions, or one or more kg, the output (net weight) of semi-finished products and the yield of public catering (culinary semi-finished products, dishes, culinary, bun and flour confectionery).

As a source of formulation, it is allowed to use collections of recipes for catering enterprises or other sources operating in the territory of the state adopted standard.

Technical and Technology Map (TTK) - It is developed only for new non-traditional products for the first time manufactured at catering. Which is absent in recipe collections.

TTK establishes requirements for the quality of raw materials and food products, the recipe of products, the requirements for the technological process of manufacture, to design, sales and storage, quality and safety indicators, as well as the food value of public catering.

The technical and technological card contains the following sections:

- application area;

- requirements for raw materials;

- recipe (including the rate of consumption of raw materials and food products gross and net, mass (output) of semi-finished product and / or output of the finished product (dishes);

- technological process;

- requirements for the design, submission, sale and storage of public catering;

- indicators of quality and safety of public catering;

- information data on the nutritional value of public products

nutrition.

Sources:

1. GOST 31985-2013. Interstate standard. Catering services. Terms and Definitions
2. GOST 31987-2012 Catering services. Technological documents on catering products. General requirements for design, construction and content

Good luck and prosperity to your company.

You decided to open a catering company and succeed on this difficult
market? Want to cook tastier than your competitors? Then without unique
card dishes to order. You can not do.

Technological card dishes - this is your assistant:
- in the struggle for the hearts and wallets of visitors;
- in protection against production errors;
- in reducing unreasonable costs.

This is the basis and guarantee of the proper maintenance of the restaurant business, getting stable income from customers, lacking problems with SanEpidemstan. The map is equipped with all the regulatory and technological features of cooking. It includes not only the components of the recipe, but also the characteristics of semi-finished products, ingredients and a finished dish.
To understand who can be entrusted to the manufacture of TTK, we will define the terms.

Technological card or technical and technological card?

What is their similarity and difference?
Technological card, this is:
- a document that is compiled on the basis of recipes from collections for public
nutrition, or is developed from scratch.
- the first page of the technical and technological card, that is, information about the dish without
indications of food and energy value.

Technical and Technology Map - This is the development of a corporate dish that will be in the menuonly in your institution.

The main sections of a technical and technological card, as the main document in enterprises
catering with the original menus are shown in the table:

Section	Value	Example
Name product	Accurate name of the dish which will be be used by enterprise and in his branches	This TTK describes the dish (product) Yamagata chicken fillet with vegetables, manufactured in the restaurant "expathere"
List of raw materials	Refine all types products used.	Name of raw materials and used semi-finished products, flow per servation, gross, g and net, g 1. Breast fillet 67 - 62 2. Fresh champignons mushrooms 43 - 43 3. Pepper Bulgarian (Sweet) 26 - 19 4. Fresh dining room carrot 26 - 20 5. Food Salt Cook 1 - 1 6. Spice Pepper Ground Black 1 - 1 7. Terrician sauce 40 - 40 8. Sunflower oil 10 - 10 9. Green Parsley 2.7 - 2 10. Cherry Tomatoes 10 - 10
Requirements for quality used raw	Compliance is noted products requirements documents on standards and presence of certificate compliance and quality	Food raw materials, semi-finished products and products used for the manufacture of dishes must correspond to all requirements for valid regulatory and technical documents, have documentation, regulatory quality I. security (certificate of conformity, conclusion SES, certificate security and quality, etc.)
Weight norms use products	Point B. net indicators I. gross; Normal Norma Norma 1, 10 and more quantity portions; indicators ready dishes and semi-finished product.	Semi-finished yield, g: 184, the output of the finished product, g: 160
Description technological process cooking dishes	This includes separation cold and thermal processing; Application food additives; Compliance security requirements approved sanitary documents services.	Clean vegetables and cut into straws. Prepared mushrooms segmentation scroll. Chicken fillet cut straw, fry in vegetable oil. Then add vegetables and mushrooms, prepared. Fry until half ready. Salute move. Add terrician sauce. Slightly evaporate the mix and remove with fire. Stay on a plate, decorate greens and tomato Cherry.
Requirements to supply, sale, appearance, storage time and implementation	Accordingly GOST I. sanitary standards.	The procurement of raw materials is carried out according to technological recommendations for imported raw materials and proposals for the collection of technological standards for the catering company. In terms of storage, products are focused on SanPine 2.3.2 1324-03.
Indicators security I. quality	Describes color, taste, odor, consistency; chemical, physical microbiological indicators affecting human health	Meat is moderately treated, the kel golden yellow, smooth. Readiness meat, when cutting, selection colorless juice. Meat white or with a grayish tinge. Crust - golden, soft. Juicy flesh, meat not falling apart, keeps the form. Smell grilled baked poultry meat, with addition to the aroma of spices. Taste moderately sharp, salty. Without worsening dish signs. microbiological indicators Kma-foam koe / r, not more than 1 x 10 ^ 3, not allowed by weight of the product (d): Pathogenic, incl. Salmonella - 25. BGKP (coliform) - 1 S.Aredus - 1. Proteus - 0.1.
Energy value I. food composition	Necessarily indicate for medical prophylactic dietary or childish nutrition	1 portion (160 grams) contains - proteins 16.41 Fats 1.32 Carbohydrates 19,68 kcal 156,21 100 grams of dishes (products) contains - proteins 10.26 Fats 0.82 Carbohydrates 12.3 kcal 97,63.
Number, date, term actions TTK	Each technological map dishes has its own serial number. She is sign up developer technologist I. supervisor enterprises. Her term actions Determines Sam organization	Technical - Technological Card No. 1636 dated 04.22.2012, until 12/31/120014, Tavern "Friday"

Collection of recipes dishes and its addition

It is necessary to mention another concept that peacefully gets around with TC and TTK -
recipes dishes. This indicates information about the components and technological process.
cooking dishes. The recipe does not contain a source, conditions, sales time, food
values \u200b\u200band needs an addition to the technical and technological card developed by
specialist.
If there is a situation where the compilation recipe compilations do not contain the necessary
you have an item, then it is necessary to carry out dishes. It means:

1. Cooking a new dish repeatedly for accurate definition of the norm
required products.
2. Drawing up an act of working out.
3. Based on paragraph 2, the formation of a technological card and its approval.

In the absence of a regular technologist at catering,
technical and technological map should contact a professional, it will allow:
1. Reduce financial investments on the menu optimization.
2. Pre-evaluate the benefits of selling each dish.
3. Save on a regular technologist.
4. Use a large range of products.

And the most important, competently composed TTK will avoid fines for the lack
technological documents corresponding to the norms of legislation on the organization and
functioning of catering enterprises.

It's no secret that all enterprises that work not on the collection of recipes (technological standards) are required to develop a document "Technical and Technology Card". However, not everyone understands what the TTK differs from the technological card, and how it should look. In this article we will give a detailed answer to this question.

So, the requirements for the design of the TTK and the information contained there are detailed in GOST 31987-2012. We will not describe the content of the GOST in detail, limit ourselves to only the description of the main features.

In contrast to the technological map, in technical and technological, along with the calculation of calorie, indicating the field of application, requirements for raw materials and requirements for implementation and submission, it is necessary to calculate and specify the following indicators:

• Organoleptic indicators
• Physico - chemical indicators (mass fractions)
• Microbiological indicators for the corresponding course of dishes

Below, we give the TTK development methodology, and describe in detail the calculation of all necessary indicators. This technique is based on guidelines, and all documents are formed automatically, in the program for chefs and technologists "Chef Expert".

Consider, for example, the calculation of all indicators for the TTK for the dish "Odessa sausages"

	1. Calculation of food and energy value dishes
	The calculation of the food and energy value of the dish on the basis of the methodology given in the methodological instructions on laboratory control of the quality of public catering products, M., 1997, (letter No. 1-40 / 3805 of 11.11.91) (part 2).
	1.1. Determine the protein content in the first ingredient of the formulation - "fat grid (spidder)". The protein content of 100 grams of the ingredient we find on the reference tables of the chemical composition recommended for the application of the Federal Service for Supervision in the Sector of Consumer Rights Protection and Human Welfare (Rospotrebnadzor). The protein content in 100 grams of the ingredient "fat grid (spidder)" \u003d 1.4 grams. The net weight of the ingredient "fat grid (spider)" in the recipe \u003d 42 grams, therefore, the amount of protein in the ingredient \u003d 42/100 * 1,4 \u003d 0.59 grams (Article 7 in T.1). This ingredient is subjected to heat treatment, therefore, the protein loss with heat treatment is determined according to the reference data \u003d 10% (Article 10 in T.1). Thus, the final amount of protein in the ingredient \u003d 0.59 * (100-10) / 100 \u003d 0.53 grams. (Article 14 in T.1)
	1.2. The ingredient "fat grid (spidder)" does not have technological losses after heat treatment (Article 13 in T.1), so the final amount of protein in the ingredient \u003d 0.53 * (100-0) / 100 \u003d 0.53 grams.
	1.3. Ingredient "Fat grid (spider)" is taken into account in the outlet of the dish (Article 17 in T.1), therefore the protein content is taken into account in the overall protein content in the dish.
	1.4. Similarly, we determine the content of carbohydrates and fats in the ingredient.
	1.5. In the same way, we determine the content of proteins, fats and carbohydrates for all ingredients in the dish, and we entered the data obtained in Table 1.

	2. Calculation of the mass fraction of dry substances *
	2.1. We determine the content of dry in-in in the first ingredient of the formulation - "fat grid (spidder)." The content of dry B-in 100 grams of the ingredient we find on the reference tables of the chemical composition recommended for the application of the Federal Service for Supervision in the Sphere of Consumer Rights Protection and Welfare (Rospotrebnadzor). The content of dry in-B in 100 grams of the ingredient "fat grid (spidder)" \u003d 94.3 grams. The net weight of the ingredient "fat grid (spider)" on the recipe \u003d 42 grams, therefore, the amount of dry B-in in the ingredient \u003d 42/100 * 94.3 \u003d 39.61 grams.
	2.2. Ingredient "Fat grid (spidder)" does not have technological losses after heat treatment (Article 13 in T.1), so the final amount of dry B-in in the ingredient \u003d 39.61 * (100-0) / 100 \u003d 39.61 gram.
	2.3. Ingredient "Fat grid (spidder)" is taken into account in the outlet of the dish (Article 17 in T.1), so the content of dry B-B is taken into account in the total content of dry in-in dish.
	2.4. Similarly, we determine the content of dry substances in all ingredients in the dish, and summarize the obtained values.
	2.5. To transfer to the percentage ratio of dry substances in a dish, we multiply the amount obtained by 100 and divide the portion (100 grams).
	2.6. We summarize this percentage with the maximum allowable salt content in the dish \u003d 1.33%. Thus, we obtain the maximum (theoretical) content of dry substances in the dish \u003d 62.39%.
	2.7. The minimum allowable dry matter content is calculated by the formula: for first dishes and sauces: 0.85 * The maximum content of dry B-B, for the rest of the dishes: 0.9 * The maximum content of dry B-c. 0.85 and 0.9 - coefficients that take into account the loss of dry substances in the process of preparation and permissible deviations when portioning dishes. Thus, min. The permissible content of dry substances in the dish \u003d 62.39 * 0.9 \u003d 56.15%.
	* In accordance with Annex 2 of Methodical Indications on Laboratory Control of Catering Products, M., 1997, (Letter No. 1-40 / 3805 of 11.11.91), in this category dishes determines the mass fraction of dry substances during laboratory analysis.
	3. Calculation of mass fraction of fat **
3.1. Determine the amount of pure fat in the ingredient "fat grid (spidder)" (mass fraction of fat is taken into account only in the main fat-containing ingredients (oils, sour cream, milk, etc.)), by multiplying the mass of the net ingredient (in grams) on the fat content (in the gamma per 100 g of the ingredient, or in%) and division by 100. data on the content of natural fat in the croups, meat products, etc. Neglect. MJ \u003d 42/100 * 0 \u003d 0 gram. 3.2. The ingredient "fat grid (spidder)" does not have technological losses after heat treatment (Article 13 in T.1), so the final amount of fat in the ingredient \u003d 0 * (100-0) / 100 \u003d 0 grams. 3.3. Ingredient "Fat grid (spider)" is taken into account at the outlet of the dish (Article 17 in T.1), therefore the fat content of the ingredient is taken into account in the overall content of fat in the dish. 3.4. Similarly, we determine the fat content in all ingredients in the dish, and summarize the obtained values.
	** In accordance with Annex 2 of Methodical Indications for Laboratory Control of Catering Products, M., 1997, (Letter No. 19-40 / 3805 of 11.11.91), in this category dishes does not determine the mass fraction of fat at laboratory analysis.
	4. Calculation of the mass fraction of sugar ***
4.1. Determine the amount of pure sugar in the ingredient "fat grid (spider)" (the mass fraction of sugar sugar is taken into account only in sugar - sand, sugar - raffinade, sugar powder, etc.), by multiplying the mass of the net ingredient (in grams) for maintenance Sugar (in grams. per 100 g of ingredient, or in%) and divisions per 100. MDS \u003d 42/100 * 0 \u003d 0 gram. 4.2. The ingredient "fat grid (spider)" does not have technological losses after heat treatment (Article 13 in T.1), so the final amount of sugar in the ingredient \u003d 0 * (100-0) / 100 \u003d 0 grams. 4.3. The ingredient "fat grid (spider)" is taken into account in the outlet of the dish (Article 17 in T.1), so the sugar content of the ingredient is taken into account in the overall content of sugar in the dish. 4.4. Similarly, we determine the sugar content in all ingredients in the dish, we summarize the obtained values \u200b\u200band multiply on the coefficient, taking into account the loss of sucrose in the dish \u003d 0.97. 4.5. To transfer to the percentage ratio of the mass proportion of sugar in the dish, multiply the resulting amount per 100 and divide to the portion (100 grams). Sugar content in dish \u003d 0%
	*** In accordance with Annex 2 of the methodological instructions on laboratory control of the quality of catering products, M., 1997, (letter No. 1-40 / 3805 of 11.11.91), in this category of dishes does not determine the mass fraction of sugar during laboratory analysis .
	5. Calculation of the mass fraction of salt ****

	**** In accordance with Annex 2 of Methodical Indications for Laboratory Conductivity of Catering Products, M., 1997, (letter No. 1-40 / 3805 of 11.11.91), in this category dishes determines the mass fraction of salt with laboratory analysis .
	6. Microbiological indicators
	6.1. To determine the microbiological performance indicators, we are guided by the technical regulations of the Customs Union Tr Ts 021-2011 "On the safety of food products".

Correctly formed technical technological card looks like this:

In general, the TTK development process is not particularly difficult if you are developing documents using a special program. Calculate all indicators on the calculator - it is very long and inefficient. Read more familiar with the program for the development of technological documentation "Chef Expert" you can on the official website