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All groups → All products → Sweets → Sets of sweets → No. 292 "Jubilee set" (creamy) → No. 292 set → Technological map

Technological map No. 292 "Jubilee set" (creamy)

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g								Raw material consumption for0.9168 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	view No. 1	view No. 2	Milk chocolate cream (in candy)	Candy body No. 292	Fondant glaze	Sugar lipstick	Finishing cream	Milk lipstick	in kind	in solids
Sign up	99.2	204.5	84.9	156.0	—	—	—	—	—	445.4	441.9
Granulated sugar	99.85	—	—	—	74.7	—	112.7	—	16.9	204.3	204.0
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	—	26.1	131.5	—	—	—	8.2	165.8	122.7
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	—	78.2	—	—	—	3.8	—	82.0	68.9
Starch syrup	78.0	—	—	—	—	—	20.3	—	2.5	22.8	17.7
Sign up	—	—	—	7.8	8.8	2.8	—	0.55	—	19.95	—
Dried almond kernel	96.0	—	—	—	8.7	—	—	—	—	8.7	8.3
water	—	—	—	—	—	—	8.1	—	—	8.1	—
Alcohol	—	—	—	2.6	4.4	—	—	—	—	7.0	—
Cocoa-butter [cocoa butter]	100.0	—	—	—	—	—	—	2.5	—	2.5	2.5
Sign up	—	—	—	0.05	0.04	—	—	0.01	—	0.1	—
Total raw materials for semi-finished products		204.5	84.9	270.75	228.14	2.8	141.1	6.86	27.6	966.65	866.0
Sign up	88.5	265.4	—	—	—	—	—	—	—	—	—
Candy body No. 292	83.0	—	212.1	—	—	—	—	—	—	—	—
Fondant glaze	89.6	—	141.4	—	—	—	—	—	—	—	—
Finishing cream	88.6	—	33.0	—	—	—	—	—	—	—	—
Sugar lipstick	91.0	—	—	—	—	140.0	—	—	—	—	—
Sign up	90.0	—	—	—	—	—	—	27.4	—	—	—
Total raw materials and semi-finished products		469.9	471.4	270.75	228.14	142.8	141.1	34.26	27.6	—	—
Output of convenience foods		458.4	458.4	265.4	212.1	141.4	140.0	33.0	27.4	—	—
The output of semi-finished products in the finished product		458.4	458.4	—	—	—	—	—	—	—	—
Output finished product	90.7										831.7
Humidity	9.3%	6.9%	11.7%	11.5 ±2.8%	17.0 ±3.0%	10.4%	9.0%	11.4%	10.0%	—	—

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 - Milk lipstick
Preparation - Sugar lipstick
Preparation - Candy body No. 292
Preparation - Milk chocolate cream (in candy)
Preparation - Finishing cream
Preparation - Fondant glaze
Preparation - No. 292 "Jubilee set" (creamy)
Preparation - No. 292 "Jubilee set" (creamy)
Preparation - No. 292 "Jubilee set" (creamy)
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'.