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 → Dragee → Dragee nut → №093 Dragee "Cashew in chocolate" → Coating with chocolate → Technological map

Technological map Coating with chocolate

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g		Raw material consumption for0.5459 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Knurling recipe	Watering syrup	in kind	in solids
Sign up	96.0	275.5	—	275.5	264.5
Powdered sugar	99.85	82.2	—	82.2	82.1
Cocoa powder [Skurikhin]	95.0	30.5	—	30.5	29.0
Granulated sugar	99.85	—	14.4	14.4	14.4
Starch syrup	78.0	—	14.4	14.4	11.3
Sign up	—	—	3.2	3.2	—
Total raw materials for semi-finished products		388.2	32.0	—	—
Sign up	80.0	32.0	—	—	—
Total raw materials and semi-finished products		420.2	32.0	—	—
Output of convenience foods		409.6	32.0	—	—
Sign up	99.1	—	—	139.6	138.3
Vanillin	—	—	—	0.05	—
Total Raw		—	—	559.85	539.6
The output of semi-finished products in the finished product		409.6	—	—	—
Output finished product	97.0				529.5
Humidity	3.0%	4.0%	20.0%	—	—

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 - Watering syrup
Preparation - Knurling recipe
Preparation - Coating with chocolate
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'.