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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Fruits, berries, candied fruits in chocolate → №205 "Strawberries in alcohol-I in chocolate" → No. 205 → Technological map

Technological map №205 "Strawberries in alcohol-I 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 for0.3899 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Housing	Fondant glaze	Sugar lipstick	Chocolate grits	in kind	in solids
Sign up	99.85	—	—	130.1	—	130.1	129.9
Strawberries removed from alcohol	13.0	66.9	—	—	—	66.9	8.7
water	—	—	—	38.0	0.63	38.63	—
Chocolate semi-finished product	99.3	—	—	—	27.8	27.8	27.6
Starch syrup	78.0	—	—	16.3	—	16.3	12.7
Sign up	—	—	2.7	—	—	2.7	—
Paint red	—	—	0.09	—	—	0.09	—
Total raw materials for semi-finished products		66.9	2.79	184.4	28.43	—	—
Sign up	89.8	156.7	—	—	—	—	—
Sugar lipstick	91.0	—	155.4	—	—	—	—
Total raw materials and semi-finished products		223.6	158.19	184.4	28.43	—	—
Output of convenience foods		220.3	156.7	155.4	28.0	—	—
Sign up	99.1	—	—	—	—	152.2	150.8
Total Raw		—	—	—	—	434.72	329.7
The output of semi-finished products in the finished product		217.7	—	—	27.7	—	—
Output finished product	81.2						316.6
Humidity	18.8%	33.2 ±3.0%	10.2%	9.0%	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 - Sugar lipstick
Preparation - Fondant glaze
Preparation - Housing
Preparation - №205 "Strawberries in alcohol-I 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'.