KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Finishing semi-finished products → Other semi-finished products → No. Ш154 Fat glaze No. 2 → Recipe No. 1 → Technological map

Technological map No. Ш154 Fat glaze No. 2

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.8213 kg
finished product, g
in kind
in solids
Sign up99.85388.3 387.7 
Confectionery fat99.7 274.6 273.8 
Cocoaella ground94.0 89.0 83.7 
Cocoa powder [Skurikhin]95.0 83.6 79.4 
Total Raw835.5 824.6 
Output finished product99.0 813.1 
Humidity1.0%—  —  
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 - No. Ш154 Fat glaze No. 2
  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. Ш154 Fat glaze No. 2

    3. Represents the mass on confectionery fat intended for glazing of cases of sweets, caramel and other confectionery products.

  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. Ш154 Fat glaze No. 2 contained in handbooks:

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