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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with liqueur bodies → №086 "Prosit" → No. 086 → Technological map

Technological map №086 "Prosit"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g						Raw material consumption for0.1593 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Cherry body	Body with cognac	Corpus with liqueur "Benedictine"	Corpus with liqueur "Yuzhny"	Orange body	Rum body	in kind	in solids
Sign up	99.85	15.4	15.4	14.2	14.2	15.4	15.4	90.0	89.6
Alcohol	—	3.8	0.84	1.4	2.1	3.8	3.8	15.74	—
water	—	0.71	—	1.4	0.72	0.7	0.7	4.23	—
Cognac	—	—	3.8	—	—	—	—	3.8	—
Benedictine"	40.0	—	—	2.8	—	—	—	2.8	1.1
Sign up	40.0	—	—	—	2.8	—	—	2.8	1.1
Essence orange	—	—	—	—	—	0.02	—	0.02	—
Essence of rum	—	—	—	—	—	—	0.02	0.02	—
Cherry essence	—	0.01	—	—	—	—	—	0.01	—
Total raw materials for semi-finished products		19.92	20.04	19.8	19.82	19.92	19.92	—	—
Output of convenience foods		19.5	19.5	19.5	19.5	19.5	19.5	—	—
Sign up	99.3	—	—	—	—	—	—	45.4	45.1
Total Raw		—	—	—	—	—	—	164.82	136.9
The output of semi-finished products in the finished product		19.3	19.3	19.3	19.3	19.3	19.3	—	—
Output finished product	83.2								132.6
Humidity	16.8%	23.0 ±3.0%	23.0 ±3.0%	23.0 ±3.0%	23.0 ±3.0%	23.0 ±3.0%	23.0 ±3.0%	—	—

gramskilograms

List of recipes

Description of the technological process.

The technological process of production consists of the following stages:

Preparation of raw materials for production.
Preparation - Rum body
Preparation - Orange body
Preparation - Corpus with liqueur "Yuzhny"
Preparation - Corpus with liqueur "Benedictine"
Preparation - Body with cognac
Preparation - Cherry body
Preparation - №086 "Prosit"
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'.