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All groups → All semi-finished products → Finishing semi-finished products → Other semi-finished products → No. Ш145 Chocolate-nut praline → Recipe No. 1 → Technological map

Technological map No. Ш145 Chocolate-nut praline

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.0193 kg
finished product, g
in kind
in solids
Sign up99.8510.3 10.3 
Roasted hazelnut kernel97.5 7.3 7.1 
Cocoa mass97.8 1.5 1.4 
Cocoa-butter [cocoa butter]100.0 0.490.49
Vanilla essence—  0.01—  
Total Raw19.6 19.29
Output finished product99.0 19.1 
Humidity1.0%—  —  
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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. Ш145 Chocolate-nut praline
  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'.

  2. Preparation - No. Ш145 Chocolate-nut praline

    3. It is a finely ground mixture of roasted hazelnuts or cashew nuts with sugar and other ingredients, intended for layering or glazing wafers, cakes, muffins, pastries, etc., as well as for making caramel fillings and candy shells.

  3. Packaging, labeling, storage and transportation.

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

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Recipe on No. Ш145 Chocolate-nut praline contained in handbooks:

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