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All groups → All products → Caramel → Caramel with milk fillings → No. 206 Caramel "Popular", in cocoa powder → No. 206 → Technological map

Technological map No. 206 Caramel "Popular", in cocoa powder

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g				Raw material consumption for0.3185 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)	Cocoa mix	in kind	in solids
Sign up	99.85	—	158.0	22.5	—	180.5	180.2
Starch syrup	78.0	—	79.0	45.0	—	124.0	96.7
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	—	18.0	—	18.0	13.3
Powdered sugar	99.85	—	—	—	6.4	6.4	6.4
Cocoa powder [Skurikhin]	95.0	—	—	—	3.5	3.5	3.3
Sign up	94.0	—	—	—	2.9	2.9	2.7
Cocoa mass	97.4	—	2.5	—	—	2.5	2.4
Vanilla essence	—	—	0.22	0.08	—	0.3	—
Total raw materials for semi-finished products		—	239.72	85.58	12.8	—	—
Sign up	97.9	224.5	—	—	—	—	—
Filling (caramel)	86.0	81.6	—	—	—	—	—
Total raw materials and semi-finished products		306.1	239.72	85.58	12.8	—	—
Output of convenience foods		305.2	224.5	81.6	12.8	—	—
Sign up	99.85	—	—	—	—	1.9	1.9
Total Raw		—	—	—	—	340.0	306.9
The output of semi-finished products in the finished product		304.3	—	—	12.7	—	—
Output finished product	94.9						302.1
Humidity	5.1 +1.2 -0.9%	5.3%	2.1 +0.9% -0.6%	14.0 ±2.0%	2.8%	—	—

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 - Cocoa mix
Preparation - Filling (caramel)
Preparation - Caramel mass (in caramel)
Preparation - Caramel without sprinkling
Preparation - No. 206 Caramel "Popular", in cocoa powder
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'.