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All groups → All products → Caramel → Caramel with double fillings → No. 308 Caramel "Russian", wrapped → No. 308 → Technological map

Technological map No. 308 Caramel "Russian", 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 for0.1459 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Caramel mass (in caramel)	Liqueur filling	Chocolate-nut filling in candies	Roasted almond kernels with semifinished sugar	in kind	in solids
Sign up	99.85	67.8	10.3	—	6.7	84.8	84.7
Starch syrup	78.0	33.9	15.7	—	—	49.6	38.6
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	14.8	—	—	14.8	10.9
Dried almond kernel	96.0	—	—	—	3.4	3.4	3.3
Alcohol	—	—	0.92	—	—	0.92	—
Sign up	97.4	—	—	0.67	—	0.67	0.65
Cocoa-butter [cocoa butter]	100.0	—	—	0.45	—	0.45	0.45
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	0.37	—	—	0.37	0.31
Roasted almond kernel	97.5	—	0.37	—	—	0.37	0.36
Granulated sugar (for burning)	99.85	0.31	0.02	—	—	0.33	0.33
Sign up	—	0.21	0.02	0.01	—	0.24	—
Coconut oil	100.0	—	—	0.22	—	0.22	0.22
Almond essence	—	0.01	—	—	—	0.01	—
Total raw materials for semi-finished products		102.23	42.5	1.35	10.1	156.18	139.82
Sign up	99.0	—	—	9.9	—	—	—
Total raw materials and semi-finished products		102.23	42.5	11.25	10.1	—	—
Output of convenience foods		95.6	40.3	11.1	9.9	—	—
The output of semi-finished products in the finished product		95.2	40.2	11.1	—	—	—
Output finished product	94.2						137.4
Humidity	5.8 +1.2 -1.0%	2.1 +0.9% -0.6%	16.0 ±2.0%	1.1%	1.0%	—	—

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 - Roasted almond kernels with semifinished sugar
Preparation - Liqueur filling
Preparation - Caramel mass (in caramel)
Preparation - Chocolate-nut filling in candies
Preparation - No. 308 Caramel "Russian", 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'.