KondiDoc: технологические расчеты в кондитерском производстве
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Technological map №058 Creamy chocolate cream

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.6194 kg
finished product, g
in kind
in solids
Sign up84.0 303.2 254.7 
Granulated sugar99.85140.4 140.2 
water—  83.3 —  
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 63.8 47.2 
Cocoa powder [Skurikhin]95.0 38.3 36.4 
Sign up99.851.4 1.4 
Cognac or dessert wine—  1.0 —  
Total Raw631.4 479.9 
Output finished product76.0 470.7 
Humidity24.0 ±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 - №058 Creamy chocolate 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 - №058 Creamy chocolate cream
  4. Prepare a cream like “New” # 47, add cocoa powder at the end of whipping.

    ** Characteristics of a semi-finished product. ** Lush homogeneous mass of brown color, 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.