To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → No. 293_4 Fondant with waffles → Technological map

Technological map №293 "Chocolate set"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g					Raw material consumption for0.5475 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Candy body No. 293	Fondant layer	Sugar lipstick	Praline semifinished	Chopped orange semifinished	in kind	in solids
Sign up	99.85	—	—	147.3	66.2	—	213.5	213.2
water	—	—	—	43.0	—	—	43.0	—
Roasted almond kernel	97.5	—	—	—	33.1	—	33.1	32.3
Sheet wafers (in candy Marshmallows)	95.5	27.8	—	—	—	—	27.8	26.5
Cocoa-butter [cocoa butter]	100.0	—	—	—	20.9	—	20.9	20.9
Sign up	70.0	—	—	—	—	19.1	19.1	13.4
Starch syrup	78.0	—	—	18.4	—	—	18.4	14.4
Citric acid (E330)	91.2	—	0.61	—	—	—	0.61	0.55
Vanilla essence	—	—	—	—	0.18	—	0.18	—
Total raw materials for semi-finished products		27.8	0.61	208.7	120.38	19.1	—	—
Sign up	89.6	193.1	—	—	—	—	—	—
Praline semifinished	99.1	118.9	—	—	—	—	—	—
Sugar lipstick	91.0	—	176.0	—	—	—	—	—
Chopped orange semifinished	75.0	—	17.6	—	—	—	—	—
Total raw materials and semi-finished products		339.8	194.21	208.7	120.38	19.1	—	—
Output of convenience foods		336.1	193.1	176.0	118.9	17.6	—	—
Sign up	99.1	—	—	—	—	—	223.9	221.8
Total Raw		—	—	—	—	—	600.49	543.05
The output of semi-finished products in the finished product		331.9	—	—	—	—	—	—
Output finished product	95.4							522.4
Humidity	4.6%	7.0 ±2.0%	10.4 ±2.0%	9.0%	0.9%	25.0%	—	—

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 - Chopped orange semifinished
Preparation - Praline semifinished
Preparation - Sugar lipstick
Preparation - Fondant layer
Preparation - Candy body No. 293
Preparation - №293 "Chocolate set"
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'.