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All groups → All products → Caramel → Caramel with fondant fillings → No. 183 Caramel "Festivalnaya", wrapped → No. 183 → Technological map

Technological map No. 183 Caramel "Festivalnaya", wrapped

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g				Raw material consumption for0.8691 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Caramel mass (in caramel)	Filling (caramel)	Creamy lipstick	p / f coffee paste	in kind	in solids
Sign up	99.85	409.6	—	153.0	—	562.6	561.8
Starch syrup	78.0	204.8	—	42.9	—	247.7	193.1
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	—	74.4	—	74.4	55.1
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	—	12.7	4.1	16.8	14.1
Roasted coffee	98.0	—	—	—	16.1	16.1	15.8
Sign up	—	—	5.2	—	—	5.2	—
Total raw materials for semi-finished products		614.4	5.2	283.0	20.2	922.8	839.9
Sign up	95.1	7.2	12.7	—	—	—	—
Creamy lipstick	90.0	—	275.7	—	—	—	—
Total raw materials and semi-finished products		621.6	293.6	283.0	20.2	—	—
Output of convenience foods		582.7	291.8	275.7	20.0	—	—
The output of semi-finished products in the finished product		580.8	290.9	—	—	—	—
Output finished product	94.9						825.0
Humidity	5.1 +1.2 -1.1%	2.1 +0.9% -0.6%	11.0 ±2.0%	10.0%	4.9%	—	—

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 - p / f coffee paste
Preparation - Creamy lipstick
Preparation - Filling (caramel)
Preparation - Caramel mass (in caramel)
Preparation - No. 183 Caramel "Festivalnaya", wrapped
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'.