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All groups → All products → Caramel → Caramel with marzipan fillings → No. 239 Caramel "Marzipan", wrapped → No. 239 → Technological map

Technological map No. 239 Caramel "Marzipan", 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 for0.4116 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Caramel mass (in caramel)	Filling (caramel)	Marzipan mass	in kind	in solids
Sign up	99.85	189.1	61.6	—	250.7	250.3
Starch syrup	78.0	94.6	30.8	—	125.4	97.8
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	25.5	—	25.5	18.8
Raw hazelnut kernel	94.0	—	—	15.2	15.2	14.3
Raspberry supply	60.0	—	10.5	—	10.5	6.3
Sign up	99.85	—	—	10.1	10.1	10.1
Cognac	—	—	4.2	—	4.2	—
Coconut oil	100.0	—	1.2	—	1.2	1.2
Essence raspberry	—	0.27	0.15	—	0.42	—
Yellow paint	—	0.04	0.01	—	0.05	—
Total raw materials for semi-finished products		284.01	133.96	25.3	443.27	398.8
Sign up	96.4	—	25.0	—	—	—
Total raw materials and semi-finished products		284.01	158.96	25.3	—	—
Output of convenience foods		265.8	148.8	25.0	—	—
The output of semi-finished products in the finished product		264.7	148.2	—	—	—
Output finished product	95.1					391.3
Humidity	4.9 +1.3 -1.1%	2.1 +0.9% -0.6%	10.0 ±2.0%	3.6%	—	—

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 - Marzipan mass
Preparation - Caramel mass (in caramel)
Preparation - Filling (caramel)
Preparation - No. 239 Caramel "Marzipan", 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'.