KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Unglazed sweets → Sweets made from praline masses, such as pralines and based on confectionery fat → No. 246 "Cross" → No. 246 → Technological map

Technological map No. 246 "Cross"

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.8692 kg
finished product, g
in kind
in solids
Sign up99.85410.1 409.5 
Unfat soy flour92.0 163.3 150.2 
Confectionery fat99.7 142.6 142.2 
Roasted kernels97.5 90.9 88.6 
Cocoa mass97.4 54.1 52.7 
Sign up96.0 27.1 26.0 
Citrus essence—  0.64—  
Total Raw888.74869.2 
Output finished product97.8 850.1 
Humidity2.2%—  —  
List of recipes

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - No. 246 "Cross"
  3. Packaging, labeling, storage and transportation.

  1. Preparation of raw materials for production.

    2. 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'.

  2. Preparation - No. 246 "Cross"

  3. Packaging, labeling, storage and transportation.

    4. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.

how to calculate the recipe for the cake
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Recipe on No. 246 "Cross" contained in handbooks:

calculations, forms, documents: