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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Fruits, berries, candied fruits in chocolate → №195 "Apricot in alcohol in chocolate" → No. 195 → Technological map

Technological map №195 "Apricot in alcohol in chocolate"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g				Raw material consumption for0.6368 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Housing	Sugar lipstick	Sliced apricot	Chocolate grits	in kind	in solids
Sign up	99.85	—	283.8	—	—	283.8	283.4
water	—	—	82.9	—	0.74	83.64	—
Apricot removed from alcohol	22.0	—	—	66.8	—	66.8	14.7
Starch syrup	78.0	—	35.5	—	—	35.5	27.7
Chocolate semi-finished product	99.3	—	—	—	32.5	32.5	32.2
Sign up	—	6.1	—	—	—	6.1	—
Total raw materials for semi-finished products		6.1	402.2	66.8	33.24	—	—
Sign up	91.0	339.1	—	—	—	—	—
Sliced apricot	15.0	59.9	—	—	—	—	—
Total raw materials and semi-finished products		405.1	402.2	66.8	33.24	—	—
Output of convenience foods		399.0	339.1	59.9	32.7	—	—
Sign up	99.1	—	—	—	—	222.4	220.4
Total Raw		—	—	—	—	730.74	578.4
The output of semi-finished products in the finished product		394.3	—	—	32.3	—	—
Output finished product	86.4						550.0
Humidity	13.6%	21.6 ±3.0%	9.0%	85.0%	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 - Chocolate grits
Preparation - Sliced apricot
Preparation - Sugar lipstick
Preparation - Housing
Preparation - №195 "Apricot in alcohol in chocolate"
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'.