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All groups → All products → Sweets → Sets of sweets → No. 292 "Jubilee set" (creamy) → view No. 2 → 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 for0.6507 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Candy body No. 292	Fondant glaze	Sugar lipstick	Finishing cream	Milk lipstick	in kind	in solids
Sign up	99.85	105.5	—	159.4	—	23.9	288.8	288.4
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	186.0	—	—	—	11.6	197.6	146.2
Starch syrup	78.0	—	—	28.7	—	3.5	32.2	25.1
Cognac	—	12.4	4.0	—	0.77	—	17.17	—
Dried almond kernel	96.0	12.3	—	—	—	—	12.3	11.8
Sign up	—	—	—	11.4	—	—	11.4	—
Alcohol	—	6.2	—	—	—	—	6.2	—
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	—	—	5.4	—	5.4	4.5
Cocoa-butter [cocoa butter]	100.0	—	—	—	3.5	—	3.5	3.5
Vanillin	—	0.06	—	—	0.02	—	0.08	—
Total raw materials for semi-finished products		322.46	4.0	199.5	9.69	39.0	—	—
Sign up	91.0	—	197.8	—	—	—	—	—
Milk lipstick	90.0	—	—	—	38.7	—	—	—
Total raw materials and semi-finished products		322.46	201.8	199.5	48.39	39.0	—	—
Output of convenience foods		299.9	199.9	197.8	46.6	38.7	—	—
Sign up	99.2	—	—	—	—	—	120.0	119.0
Total Raw		—	—	—	—	—	694.65	598.5
The output of semi-finished products in the finished product		298.8	199.2	—	46.5	—	—	—
Output finished product	88.3							574.5
Humidity	11.7%	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 - Finishing cream
Preparation - Fondant glaze
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'.