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All groups → All products → Caramel → Caramel with marzipan fillings → No. 240 Caramel "Nut", wrapped → No. 240 → Technological map

Technological map No. 240 Caramel "Nut", 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 for0.8748 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	407.1	136.8	—	543.9	543.1
Starch syrup	78.0	203.6	68.4	—	272.0	212.1
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	52.6	—	52.6	39.0
Raw hazelnut kernel	94.0	—	—	31.3	31.3	29.4
Powdered sugar	99.85	—	—	20.9	20.9	20.8
Sign up	—	—	8.7	—	8.7	—
Coconut oil	100.0	—	2.5	—	2.5	2.5
Granulated sugar (for burning)	99.85	1.5	—	—	1.5	1.5
Essence of rum	—	0.57	0.3	—	0.87	—
Total raw materials for semi-finished products		612.77	269.3	52.2	934.27	848.4
Sign up	96.0	—	51.7	—	—	—
Total raw materials and semi-finished products		612.77	321.0	52.2	—	—
Output of convenience foods		573.8	307.5	51.7	—	—
The output of semi-finished products in the finished product		571.2	306.2	—	—	—
Output finished product	95.1					832.3
Humidity	4.9 +1.3 -1.1%	2.1 +0.9% -0.6%	10.0 ±2.0%	4.0%	—	—

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. 240 Caramel "Nut", 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'.