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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №134 "Nuts in chocolate" → No. 134 → Technological map

Technological map №134 "Nuts in chocolate"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g		Raw material consumption for0.6166 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Housing	Praline semifinished	in kind	in solids
Sign up	99.85	—	196.4	196.4	196.1
Roasted kernels	97.5	64.7	83.1	147.8	144.1
Cocoa mass	97.4	—	56.4	56.4	54.9
Cocoa-butter [cocoa butter]	100.0	—	15.1	15.1	15.1
Vanillin	—	0.25	—	0.25	—
Total raw materials for semi-finished products		64.95	351.0	—	—
Sign up	98.9	346.7	—	—	—
Total raw materials and semi-finished products		411.65	351.0	—	—
Output of convenience foods		409.3	346.7	—	—
Sign up	99.1	—	—	220.3	218.4
Total Raw		—	—	636.25	628.6
The output of semi-finished products in the finished product		404.8	—	—	—
Output finished product	98.8				609.0
Humidity	1.2%	1.4 ±0.5%	1.1%	—	—

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 - Praline semifinished
Preparation - Housing
Preparation - №134 "Nuts in chocolate"
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'.