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Nut filling → in cake # 295 → Technological map

Technological map Nut filling

Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption for0.425 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	in kind	in solids
Sign up	84.0	153.4	128.9
Dried almond kernel	96.0	153.4	147.3
Granulated sugar	99.85	102.3	102.2
Fresh whole milk the weight ratio of fat 3.2%	12.0	51.2	6.1
Vanilla powder	99.85	4.3	4.3
Sign up	—	2.0	—
Total Raw		466.6	388.8
Output finished product	88.0		374.0
Humidity	12.0%	—	—

gramskilograms

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Description of the technological process.

The technological process of production consists of the following stages:

Preparation of raw materials for production.
Preparation - Nut filling
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'.