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Waste assorted sweets and chocolate with different fillings → "Assorted Kharkovskoe" → Technological map

Technological map Waste assorted sweets and chocolate with different fillings

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.4693 kg
finished product, g
Sugar-treacle syrup for "Assorted"
in kind
in solids
Sign up—  3.2 3.2 —  
Starch syrup78.0 1.7 1.7 1.3 
Granulated sugar99.851.0 1.0 1.0 
Total raw materials for semi-finished products5.9 —  —  
Output of convenience foods5.8 —  —  
Sign up99.3 —  268.1 266.2 
Granulated sugar99.85—  127.0 126.8 
Starch syrup78.0 —  25.9 20.2 
water—  —  14.5 —  
Roasted cashew kernels [2]97.5 —  11.7 11.4 
Sign up100.0 —  8.2 8.2 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 —  7.2 5.3 
Fruit and berry cooking69.0 —  3.3 2.3 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 —  3.0 2.5 
Cocoa powder [Skurikhin]95.0 —  1.8 1.7 
Sign up91.2 —  0.050.05
Total Raw—  476.65446.95
The output of semi-finished products in the finished product5.8 —  —  
Output finished product93.8 440.2 
Humidity6.2%61.0%—  —  
List of recipes

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - Sugar-treacle syrup for "Assorted"
  3. Preparation - Waste assorted sweets and chocolate with different fillings
  4. 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'.

  2. Preparation - Sugar-treacle syrup for "Assorted"

  3. Preparation - Waste assorted sweets and chocolate with different fillings

  4. Packaging, labeling, storage and transportation.

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

how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

Waste assorted sweets and chocolate with different fillings ("Assorted Kharkovskoe") included in recipes:

No. 122 (2) with chocolate fillingFilling
No. 122 (2) with chocolate fillingReady candy

Recipe on Waste assorted sweets and chocolate with different fillings contained in handbooks:

calculations, forms, documents: