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All groups → All products → Caramel → Caramel with double fillings → No. 307 Caramel "Bird's milk", wrapped → No. 307 → Technological map

Technological map No. 307 Caramel "Bird's milk", 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 for0.1646 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Caramel mass (in caramel)	Cream-whipped filling	Sugar-agar syrup	Chocolate-nut filling in candies	Fruit mass	in kind	in solids
Sign up	99.85	75.9	—	12.8	—	1.5	90.2	90.0
Starch syrup	78.0	37.9	—	6.4	—	0.77	45.07	35.2
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	10.2	—	—	—	10.2	8.6
Powdered sugar	99.85	—	2.1	—	7.7	—	9.8	9.8
Cocoa mass	97.4	4.5	—	—	3.0	—	7.5	7.3
Sign up	74.0	—	4.8	—	—	—	4.8	3.6
Raw egg white	12.0	—	2.8	—	—	—	2.8	0.34
water	—	—	—	1.9	—	—	1.9	—
Apple puree [GOST]	10.0	—	—	—	—	1.4	1.4	0.14
Cocoa-butter [cocoa butter]	100.0	—	—	—	1.3	—	1.3	1.3
Sign up	97.5	—	—	—	1.3	—	1.3	1.3
Alcohol	—	—	0.21	—	—	—	0.21	—
Vanilla essence	—	0.11	0.04	—	0.01	—	0.16	—
Agar (E406)	85.0	—	—	0.1	—	—	0.1	0.08
Citric acid (E330)	91.2	—	0.06	—	—	—	0.06	0.06
Total raw materials for semi-finished products		118.41	20.21	21.2	13.31	3.67	176.8	157.72
Sign up	88.0	—	20.1	—	—	—	—	—
Fruit mass	84.0	—	2.7	—	—	—	—	—
Total raw materials and semi-finished products		118.41	43.01	21.2	13.31	3.67	—	—
Output of convenience foods		111.0	41.7	20.1	13.2	2.7	—	—
The output of semi-finished products in the finished product		110.6	41.5	—	13.2	—	—	—
Output finished product	94.0							154.7
Humidity	6.0 +1.1 -0.9%	2.1 +0.9% -0.6%	18.0 ±2.0%	12.0%	1.0%	16.0%	—	—

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 - Fruit mass
Preparation - Chocolate-nut filling in candies
Preparation - Sugar-agar syrup
Preparation - Caramel mass (in caramel)
Preparation - Cream-whipped filling
Preparation - No. 307 Caramel "Bird's milk", 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'.