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All groups → All products → Caramel → Caramel with fondant fillings → No. 181 Caramel "Tik-Tak", in sugar → No. 181 → Technological map

Technological map No. 181 Caramel "Tik-Tak", in sugar

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g				Raw material consumption for0.884 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Caramel without sprinkling	Caramel mass (in caramel)	Filling (caramel)	Milk lipstick	in kind	in solids
Sign up	99.85	—	394.6	—	125.9	520.5	519.7
Starch syrup	78.0	—	197.3	—	42.0	239.3	186.7
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	—	—	61.3	61.3	45.4
Cocoa mass	97.4	—	6.2	11.9	—	18.1	17.6
Vanilla essence	—	—	0.56	0.67	—	1.23	—
Total raw materials for semi-finished products		—	598.66	12.57	229.2	—	—
Sign up	97.9	560.7	—	—	—	—	—
Filling (caramel)	89.0	239.3	—	—	—	—	—
Milk lipstick	88.8	—	—	227.3	—	—	—
Total raw materials and semi-finished products		800.0	598.66	239.87	229.2	—	—
Output of convenience foods		797.6	560.7	239.3	227.3	—	—
Sign up	99.85	—	—	—	—	84.1	84.0
Granulated sugar (in watering syrup)	99.85	—	—	—	—	6.2	6.2
Total Raw		—	—	—	—	930.73	859.6
The output of semi-finished products in the finished product		795.7	—	—	—	—	—
Output finished product	95.7						846.1
Humidity	4.3 ±0.9%	4.8%	2.1 +0.9% -0.6%	11.0 ±2.0%	11.2%	—	—

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 - Milk lipstick
Preparation - Caramel mass (in caramel)
Preparation - Filling (caramel)
Preparation - Caramel without sprinkling
Preparation - No. 181 Caramel "Tik-Tak", in sugar
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'.