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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №138 "Theatrical" → No. 138 → Technological map

Technological map №138 "Theatrical"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g				Raw material consumption for0.9005 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Housing	Milk lipstick	Praline semifinished	Prepared syrup fruit	in kind	in solids
Sign up	74.0	—	172.0	—	—	172.0	127.3
Granulated sugar	99.85	—	103.3	—	—	103.3	103.2
Fruit in syrup	70.0	—	—	—	90.2	90.2	63.1
Powdered sugar	99.85	—	—	84.2	—	84.2	84.0
Roasted hazelnut kernel	97.5	—	—	58.2	—	58.2	56.8
Sign up	97.4	—	—	51.7	—	51.7	50.4
Cocoa-butter [cocoa butter]	100.0	44.3	—	—	—	44.3	44.3
Alcohol	—	17.4	—	—	—	17.4	—
Cognac	—	11.6	—	—	—	11.6	—
Starch syrup	78.0	—	5.4	—	—	5.4	4.2
Sign up	—	0.26	—	—	—	0.26	—
Vanillin	—	0.18	—	—	—	0.18	—
Total raw materials for semi-finished products		73.74	280.7	194.1	90.2	—	—
Sign up	89.0	261.0	—	—	—	—	—
Praline semifinished	98.5	191.8	—	—	—	—	—
Prepared syrup fruit	86.0	72.3	—	—	—	—	—
Total raw materials and semi-finished products		598.84	280.7	194.1	90.2	—	—
Output of convenience foods		595.4	261.0	191.8	72.3	—	—
Sign up	99.1	—	—	—	—	320.6	317.7
Total Raw		—	—	—	—	959.34	851.0
The output of semi-finished products in the finished product		588.3	—	—	—	—	—
Output finished product	91.9						828.0
Humidity	8.1%	11.9 ±3.0%	11.0%	1.5%	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 - Milk lipstick
Preparation - Housing
Preparation - №138 "Theatrical"
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'.