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Ready caramel → Creamy honey in cara. No. 303 → Technological map

Technological map Ready 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 for0.6298 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Caramel mass (in caramel)	Liqueur filling	Chocolate-nut filling in candies	in kind	in solids
Sign up	99.85	286.9	40.3	—	327.2	326.7
Starch syrup	78.0	143.4	80.6	—	224.0	174.8
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	53.1	—	53.1	39.3
Powdered sugar	99.85	—	—	23.1	23.1	23.0
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	12.4	—	12.4	10.4
Sign up	78.0	—	8.1	—	8.1	6.3
Cocoa mass	97.4	—	—	6.6	6.6	6.4
Alcohol	—	—	5.7	—	5.7	—
Cocoa powder [Skurikhin]	95.0	—	5.7	—	5.7	5.4
Roasted kernels	97.5	—	—	5.7	5.7	5.5
Sign up	100.0	—	—	3.0	3.0	3.0
Granulated sugar (for burning)	99.85	1.5	—	—	1.5	1.5
Vanilla essence	—	0.4	0.19	0.04	0.63	—
Dye tartrazine (E102)	—	0.08	—	—	0.08	—
Total raw materials for semi-finished products		432.28	206.09	38.44	676.81	602.3
Output of convenience foods		404.7	189.7	37.9	—	—
The output of semi-finished products in the finished product		404.7	189.7	37.9	—	—
Output finished product	94.4					594.5
Humidity	5.6 +1.2 -1.0%	2.1 +0.9% -0.6%	14.0 ±2.0%	1.0%	—	—

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-nut filling in candies
Preparation - Liqueur filling
Preparation - Caramel mass (in caramel)
Preparation - Ready 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'.