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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → №183 "Chicken-Ryaba" → No. 183 → Technological map

Technological map №183 "Chicken-Ryaba"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g				Raw material consumption for0.6289 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Housing	Sugar lipstick	Creamy cream (in candy)	Marzipan cream (in candy)	in kind	in solids
Sign up	99.85	—	226.8	—	—	226.8	226.5
water	—	—	66.2	—	—	66.2	—
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	—	51.8	7.2	59.0	49.5
Starch syrup	78.0	—	28.4	—	—	28.4	22.1
Cocoa-butter [cocoa butter]	100.0	—	—	25.9	—	25.9	25.9
Sign up	96.0	—	—	—	22.7	22.7	21.8
Liqueur "Yuzhny"	40.0	—	—	6.5	—	6.5	2.6
Cognac	—	—	—	5.1	—	5.1	—
Alcohol	—	—	—	—	4.5	4.5	—
Yellow paint	—	—	—	—	0.29	0.29	—
Sign up	—	—	—	—	0.12	0.12	—
Vanillin	—	—	—	0.07	—	0.07	—
Total raw materials for semi-finished products		—	321.4	89.37	34.81	—	—
Sign up	87.6	267.3	—	—	—	—	—
Marzipan cream (in candy)	87.6	123.5	—	—	—	—	—
Sugar lipstick	91.0	—	—	181.3	89.7	—	—
Total raw materials and semi-finished products		390.8	321.4	270.67	124.51	—	—
Output of convenience foods		386.8	271.0	267.3	123.5	—	—
Sign up	99.1	—	—	—	—	257.9	255.6
Total Raw		—	—	—	—	703.48	604.0
The output of semi-finished products in the finished product		381.2	—	—	—	—	—
Output finished product	92.2						579.8
Humidity	7.8%	12.4 ±2.0%	9.0%	12.4%	12.4%	—	—

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 - Sugar lipstick
Preparation - Marzipan cream (in candy)
Preparation - Creamy cream (in candy)
Preparation - Housing
Preparation - №183 "Chicken-Ryaba"
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'.