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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with fillings between layers of waffles → №157 "Melody" → No. 157 → Technological map

Technological map №157 "Melody"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g		Raw material consumption for0.3623 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Housing	Milk chocolate mass	in kind	in solids
Sign up	99.85	—	110.0	110.0	109.8
Cocoa-butter [cocoa butter]	100.0	—	37.3	37.3	37.3
Whole milk powder the weight ratio of fat 26%	96.0	—	27.9	27.9	26.8
Sheet wafers (in candy Marshmallows)	95.5	23.7	—	23.7	22.7
Confectionery fat	99.7	—	12.6	12.6	12.5
Sign up	97.4	—	10.5	10.5	10.2
Alcohol	—	—	2.9	2.9	—
Phosphatide concentrates	98.5	—	0.2	0.2	0.2
Vanilla essence	—	—	0.2	0.2	—
Total raw materials for semi-finished products		23.7	201.6	—	—
Sign up	97.7	199.1	—	—	—
Total raw materials and semi-finished products		222.8	201.6	—	—
Output of convenience foods		220.5	199.1	—	—
Sign up	99.1	—	—	148.4	147.0
Total Raw		—	—	373.7	366.5
The output of semi-finished products in the finished product		219.6	—	—	—
Output finished product	98.1				355.6
Humidity	1.9%	2.5%	2.3 ±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 - Milk chocolate mass
Preparation - Housing
Preparation - №157 "Melody"
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'.