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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → №293_13 Bottles with "Casserole" → 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 for0.2826 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Candy body No. 293	in kind	in solids
Sign up	99.85	137.1	137.1	136.9
Pouring "Casserole"	40.0	34.3	34.3	13.7
Alcohol	—	13.7	13.7	—
water	—	13.1	13.1	—
Total raw materials for semi-finished products		198.2	—	—
Output of convenience foods		193.6	—	—
Sign up	99.1	—	95.4	94.5
Total Raw		—	293.6	245.1
The output of semi-finished products in the finished product		191.3	—	—
Output finished product	83.6			236.3
Humidity	16.4%	24.0 ±2.0%	—	—

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 - 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'.