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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → №099 "Delicacy" → # 099 → Technological map

Technological map №099 "Delicacy"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g		Raw material consumption for0.5438 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Housing	Almond cream	in kind	in solids
Sign up	97.5	24.6	104.8	129.4	126.1
Powdered sugar	99.85	—	104.8	104.8	104.6
Whole milk powder the weight ratio of fat 26%	96.0	—	40.7	40.7	39.1
Cocoa-butter [cocoa butter]	100.0	—	37.8	37.8	37.8
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	9.6	9.6	8.1
Sign up	—	5.2	—	5.2	—
Essence of rum	—	0.28	—	0.28	—
Total raw materials for semi-finished products		30.08	297.7	—	—
Sign up	98.0	294.1	—	—	—
Total raw materials and semi-finished products		324.18	297.7	—	—
Output of convenience foods		322.3	294.1	—	—
Sign up	99.1	—	—	177.8	176.2
Nuts	94.0	—	—	55.6	52.2
Blue paint	—	—	—	0.03	—
Yellow paint	—	—	—	0.03	—
Total Raw		—	—	561.24	544.1
The output of semi-finished products in the finished product		318.6	—	—	—
Output finished product	97.0				527.3
Humidity	3.0%	3.7 ±1.0%	2.0%	—	—

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 - Almond cream
Preparation - Housing
Preparation - №099 "Delicacy"
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'.