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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → №184 "Gourmet" → No. 184 → Technological map

Technological map №184 "Gourmet"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g				Raw material consumption for0.0848 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Housing	Milk fondant layer	Milk lipstick	Liqueur layer	in kind	in solids
Sign up	99.85	—	—	20.8	22.7	43.5	43.5
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	—	10.1	—	10.1	7.5
Alcohol	—	—	—	—	4.1	4.1	—
Starch syrup	78.0	—	—	3.0	—	3.0	2.4
Wine "Madera"	—	—	—	—	1.6	1.6	—
Sign up	84.0	—	1.5	—	—	1.5	1.3
water	—	—	—	—	0.65	0.65	—
Total raw materials for semi-finished products		—	1.5	33.9	29.05	—	—
Sign up	91.1	34.6	—	—	—	—	—
Liqueur layer	78.0	28.4	—	—	—	—	—
Milk lipstick	91.0	—	33.3	—	—	—	—
Total raw materials and semi-finished products		63.0	34.8	33.9	29.05	—	—
Output of convenience foods		62.0	34.6	33.3	28.4	—	—
Sign up	99.1	—	—	—	—	24.1	23.9
Total Raw		—	—	—	—	88.55	78.6
The output of semi-finished products in the finished product		61.7	—	—	—	—	—
Output finished product	89.5						75.9
Humidity	10.5%	14.3%	8.9 ±2.0%	9.0%	22.0 ±3.0%	—	—

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 - Liqueur layer
Preparation - Milk lipstick
Preparation - Milk fondant layer
Preparation - Housing
Preparation - №184 "Gourmet"
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'.