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Creamy fruit cream with cocoa (in No. 131) → basic recipe → Technological map

Technological map Creamy fruit cream with cocoa (in No. 131)

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g	Raw material consumption for0.1073 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	№047 Cream cream "New"	in kind	in solids
Sign up	84.0	10.0	10.0	8.4
Granulated sugar	99.85	6.2	6.2	6.2
water	—	3.2	3.2	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	2.4	2.4	1.7
Vanilla powder	99.85	0.11	0.11	0.11
Sign up	—	0.04	0.04	—
Total raw materials for semi-finished products		21.95	—	—
Output of convenience foods		21.5	—	—
Sign up	66.0	—	80.7	53.3
Cocoa powder [Skurikhin]	95.0	—	5.4	5.1
Total Raw		—	108.05	74.81
The output of semi-finished products in the finished product		21.5	—	—
Output finished product	69.2			74.3
Humidity	30.8 ±2.0%	25.0 ±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 - №047 Cream cream "New"
Preparation - Creamy fruit cream with cocoa (in No. 131)
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'.

Preparation - №047 Cream cream "New"

Peeled and cut butter, whip in a beater at low speed for 5-7 minutes. Add cooled milk-sugar syrup, vanilla powder, cognac or dessert wine to the whipped mass and beat until smooth.
** Preparation of milk sugar syrup. ** Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open cauldron, then the cauldron is closed with a lid and the syrup is boiled down to a temperature of 107–108 ℃ (sample for an average thread). The resulting syrup is filtered through a sieve with a mesh size of 1.5 mm, cooled to a temperature of 20 ℃ and combined with condensed milk.

** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a glossy surface that retains its shape well.