KondiDoc: технологические расчеты в кондитерском производстве
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Technological map No. 051 Creamy nutty cream

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.6135 kg
finished product, g
in kind
in solids
Sign up84.0 303.6 255.0 
Powdered sugar99.85161.9 161.7 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 121.4 89.9 
Roasted kernels97.5 29.3 28.6 
Vanilla powder99.852.7 2.7 
Sign up—  1.0 —  
Total Raw619.9 537.9 
Output finished product86.0 527.6 
Humidity14.0 ±2.0%—  —  

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - No. 051 Creamy nutty cream
  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 - No. 051 Creamy nutty cream
  4. Prepare a cream like creamy No. 46, at the end of beating add fried nuts, pounded with refined powder.

    ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of creamy-yellow color, with a pronounced smell of nuts and with their even distribution, well retaining its shape.

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