To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №123 "Zolotaya Niva" → No. 123 → Technological map

Technological map №123 "Zolotaya Niva"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g			Raw material consumption for0.7783 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Housing	Burnt milk with sugar	Waffle crumb	in kind	in solids
Sign up	97.5	207.0	—	—	207.0	201.8
Granulated sugar	99.85	41.4	87.0	—	128.4	128.3
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	107.5	—	107.5	79.5
Sheet wafers (in candy Marshmallows)	95.5	—	—	40.2	40.2	38.4
Cocoa-butter [cocoa butter]	100.0	29.0	—	—	29.0	29.0
Sign up	84.0	16.6	—	—	16.6	13.9
Liqueur "Yuzhny"	40.0	4.1	—	—	4.1	1.7
Citrus essence	—	0.15	—	—	0.15	—
Vanillin	—	0.04	—	—	0.04	—
Total raw materials for semi-finished products		298.29	194.5	40.2	—	—
Sign up	99.0	165.6	—	—	—	—
Total raw materials and semi-finished products		463.89	194.5	40.2	—	—
Output of convenience foods		455.8	165.6	40.0	—	—
Sign up	99.1	—	—	—	303.9	301.1
Total Raw		—	—	—	836.89	793.7
The output of semi-finished products in the finished product		450.4	—	39.6	—	—
Output finished product	97.9					761.9
Humidity	2.1%	2.7 ±1.0%	1.0%	4.5%	—	—

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 - Waffle crumb
Preparation - Burnt milk with sugar
Preparation - Housing
Preparation - №123 "Zolotaya Niva"
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'.