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Filling (caramel) → in car. No. 189 → Technological map

Technological map Filling (caramel)

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g	Raw material consumption for0.6203 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Chocolate mass	in kind	in solids
Sign up	99.85	98.6	98.6	98.4
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	53.8	53.8	45.2
Cocoa powder [Skurikhin]	95.0	27.4	27.4	26.0
Total raw materials for semi-finished products		179.8	—	—
Output of convenience foods		177.6	—	—
Sign up	74.0	—	224.5	166.1
Starch syrup	78.0	—	159.9	124.7
Granulated sugar	99.85	—	80.0	79.8
Vanilla essence	—	—	0.62	—
Total Raw		—	644.82	540.2
The output of semi-finished products in the finished product		177.6	—	—
Output finished product	86.0			533.5
Humidity	14.0 ±2.0%	5.6%	—	—

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 - Chocolate mass
Preparation - Filling (caramel)
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'.