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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → №104 "Truffles extra" → No. 104 → Technological map

Technological map №104 "Truffles extra"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g				Raw material consumption for0.6892 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	glazed sweets	body	Chocolate cream	Burnt milk with sugar	in kind	in solids
Sign up	99.1	217.0	—	—	—	217.0	215.0
Powdered sugar	99.85	—	—	148.5	—	148.5	148.3
Cocoa mass	97.4	—	—	133.8	—	133.8	130.3
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	133.6	—	—	133.6	112.2
Cognac	—	—	14.1	5.7	—	19.8	—
Sign up	100.0	—	—	18.9	—	18.9	18.9
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	—	—	18.4	18.4	13.6
Granulated sugar	99.85	—	—	—	14.9	14.9	14.8
Vanillin	—	—	—	0.19	—	0.19	—
Total raw materials for semi-finished products		217.0	147.7	307.09	33.3	—	—
Sign up	92.0	461.1	—	—	—	—	—
Chocolate cream	97.1	—	331.2	—	—	—	—
Burnt milk with sugar	99.0	—	—	28.3	—	—	—
Total raw materials and semi-finished products		678.1	478.9	335.39	33.3	—	—
Output of convenience foods		674.7	461.1	331.2	28.3	—	—
Sign up	99.85	—	—	—	—	14.1	14.1
Cocoa powder [Skurikhin]	95.0	—	—	—	—	14.1	13.4
Total Raw		—	—	—	—	733.29	680.6
The output of semi-finished products in the finished product		665.0	—	—	—	—	—
Output finished product	94.4						650.6
Humidity	5.6%	5.7%	8.0 ±1.0%	2.9 ±2.0%	1.0%	—	—

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 - Burnt milk with sugar
Preparation - Chocolate cream
Preparation - body
Preparation - glazed sweets
Preparation - №104 "Truffles extra"
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'.