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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → No. 293_6 Four-layer shoes with cream → 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 for0.5272 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Candy body No. 293	Weight knocked down cream	in kind	in solids
Sign up	99.3	—	137.9	137.9	137.0
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	56.4	56.4	47.4
Sheet wafers (in candy Marshmallows)	95.5	54.5	—	54.5	52.1
Total raw materials for semi-finished products		54.5	194.3	—	—
Sign up	94.8	190.6	—	—	—
Total raw materials and semi-finished products		245.1	194.3	—	—
Output of convenience foods		242.5	190.6	—	—
Sign up	99.1	—	—	296.4	293.8
Total Raw		—	—	545.2	530.3
The output of semi-finished products in the finished product		239.6	—	—	—
Output finished product	97.3				512.8
Humidity	2.7%	5.0 ±2.0%	5.2%	—	—

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 - Weight knocked down cream
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'.