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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → №098 "Red Moscow" → No. 098 → Technological map

Technological map №098 "Red Moscow"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g					Raw material consumption for0.7241 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Glazed body	Housing	Dried milk with sugar	Sugar syrup (in candy)	Cocoa mix	in kind	in solids
Sign up	99.1	189.2	—	—	—	—	189.2	187.5
Roasted almond kernel	97.5	—	179.3	—	—	—	179.3	174.8
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	—	165.3	—	—	165.3	122.3
Granulated sugar	99.85	—	—	133.9	19.1	—	153.0	152.8
Cocoa-butter [cocoa butter]	100.0	—	28.3	—	—	—	28.3	28.3
Sign up	97.4	—	23.1	—	—	—	23.1	22.5
Powdered sugar	99.85	—	—	—	—	14.7	14.7	14.6
Cocoa powder [Skurikhin]	95.0	—	—	—	—	14.6	14.6	13.9
water	—	—	—	—	10.3	—	10.3	—
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	9.4	—	—	—	9.4	7.9
Sign up	100.0	—	0.33	—	—	—	0.33	0.33
Vanillin	—	—	0.23	—	—	—	0.23	—
Total raw materials for semi-finished products		189.2	240.66	299.2	29.4	29.3	787.76	724.93
Sign up	98.1	486.6	—	—	—	—	—	—
Dried milk with sugar	99.0	—	254.7	—	—	—	—	—
Total raw materials and semi-finished products		675.8	495.36	299.2	29.4	29.3	—	—
Output of convenience foods		672.3	486.6	254.7	29.2	29.2	—	—
The output of semi-finished products in the finished product		669.5	—	—	29.1	29.1	—	—
Output finished product	97.0							702.6
Humidity	3.0%	1.6%	1.9 ±0.5%	1.0%	35.0%	2.5%	—	—

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 - Cocoa mix
Preparation - Sugar syrup (in candy)
Preparation - Dried milk with sugar
Preparation - Housing
Preparation - Glazed body
Preparation - №098 "Red Moscow"
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'.