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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №129 "Forest Song" → No. 129 → Technological map

Technological map №129 "Forest Song"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g				Raw material consumption for0.8092 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Housing	Boiled milk with sugar	Praline semifinished	Prepared syrup fruit	in kind	in solids
Sign up	74.0	—	139.9	—	—	139.9	103.5
Granulated sugar	99.85	—	84.0	—	—	84.0	83.8
Fruit in syrup	70.0	—	—	—	82.5	82.5	57.8
Powdered sugar	99.85	—	—	75.3	—	75.3	75.2
Roasted hazelnut kernel	97.5	—	—	51.2	—	51.2	49.9
Sign up	97.5	42.1	—	—	—	42.1	41.0
Cocoa-butter [cocoa butter]	100.0	37.1	—	3.0	—	40.1	40.1
Alcohol	—	26.2	—	—	—	26.2	—
Cocoa mass	97.4	—	—	21.0	—	21.0	20.4
Lemon essence	—	0.24	—	—	—	0.24	—
Sign up	—	0.16	—	—	—	0.16	—
Total raw materials for semi-finished products		105.8	223.9	150.5	82.5	—	—
Sign up	85.0	217.2	—	—	—	—	—
Praline semifinished	98.7	148.7	—	—	—	—	—
Prepared syrup fruit	86.0	66.2	—	—	—	—	—
Total raw materials and semi-finished products		537.9	223.9	150.5	82.5	—	—
Output of convenience foods		534.7	217.2	148.7	66.2	—	—
Sign up	99.1	—	—	—	—	287.9	285.3
Total Raw		—	—	—	—	850.6	757.0
The output of semi-finished products in the finished product		531.3	—	—	—	—	—
Output finished product	91.0						736.7
Humidity	9.0%	13.3 ±1.5%	15.0%	1.3%	14.0%	—	—

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 - Prepared syrup fruit
Preparation - Praline semifinished
Preparation - Boiled milk with sugar
Preparation - Housing
Preparation - №129 "Forest Song"
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'.