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Technological map No. 107 Chocolate grits
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - # 099 Lipstick
- Preparation - No. 107 Chocolate grits
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - # 099 Lipstick
- Preparation - No. 107 Chocolate grits
- Packaging, labeling, storage and transportation.
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'.
Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 108 ℃ and add molasses heated to 50 ℃, then boil it down to a temperature of 115-117 ℃ (test for a weak ball). At the end of cooking, add the essence.
Hot syrup is poured in a layer of 20–30 mm on a table with marble chips and cooled to 35–45 ℃ for 40–45 minutes. Chilled syrup is whipped on a beater for 15-20 minutes or manually on the table using a spatula.
** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy white mass.
Heats the lipstick to 70-75 ℃, add butter with stirring, then cocoa powder, vanilla powder, mix thoroughly and cool, pouring a thin layer.
After cooling, the mass is crushed and rubbed through a sieve with 3 mm cells. The resulting grits are scattered in a thin layer on sheets and dried in a dry and warm place.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on No. 107 Chocolate grits contained in handbooks:
calculations, forms, documents:
- Consolidated recipe No. 107 Chocolate grits
- Technological map No. 107 Chocolate grits
- Energy value No. 107 Chocolate grits
- Mass fraction of sugar and fat No. 107 Chocolate grits
- Nutritional value No. 107 Chocolate grits
- Constructor ganache No. 107 Chocolate grits
- The cost of raw materials for No. 107 Chocolate grits
- Homemade recipe No. 107 Chocolate grits
- Technology instruction No. 107 Chocolate grits
- Recipe No. 107 Chocolate grits
- Technical and technological map No. 107 Chocolate grits