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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with fillings between layers of waffles → №166 "Jubilee" → No. 166 → Technological map

Technological map №166 "Jubilee"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g			Raw material consumption for0.9958 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Housing	Cream (in candy)	Creamy brulee lipstick	in kind	in solids
Sign up	99.85	—	—	260.9	260.9	260.5
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	—	173.9	173.9	128.7
Cocoa-butter [cocoa butter]	100.0	—	45.7	—	45.7	45.7
Sheet wafers (in candy Marshmallows)	95.5	35.1	—	—	35.1	33.6
Starch syrup	78.0	—	—	34.8	34.8	27.1
Sign up	84.0	—	27.2	—	27.2	22.9
Pouring "Casserole"	40.0	—	15.2	—	15.2	6.1
Alcohol	—	—	7.6	—	7.6	—
Total raw materials for semi-finished products		35.1	95.7	469.6	—	—
Sign up	87.9	546.3	—	—	—	—
Creamy brulee lipstick	90.0	—	457.1	—	—	—
Total raw materials and semi-finished products		581.4	552.8	469.6	—	—
Output of convenience foods		575.4	546.3	457.1	—	—
Sign up	99.1	—	—	—	434.0	430.1
Total Raw		—	—	—	1034.4	954.7
The output of semi-finished products in the finished product		573.3	—	—	—	—
Output finished product	93.0					926.1
Humidity	7.0%	11.6%	12.1%	10.0%	—	—

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 - Creamy brulee lipstick
Preparation - Cream (in candy)
Preparation - Housing
Preparation - №166 "Jubilee"
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'.