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All groups → All products → Caramel → Caramel with liqueur fillings → No. 115 Caramel "Zoological", wrapped → Filling → Technological map

Technological map Filling

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g	Raw material consumption for0.8303 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Coffee paste	in kind	in solids
Sign up	98.0	11.8	11.8	11.6
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	5.9	5.9	5.0
Total raw materials for semi-finished products		17.7	—	—
Output of convenience foods		17.4	—	—
Sign up	78.0	—	377.6	294.6
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	298.9	221.2
Granulated sugar	99.85	—	188.8	188.5
Cognac	—	—	18.3	—
Alcohol	—	—	14.1	—
Total Raw		—	915.4	720.9
The output of semi-finished products in the finished product		17.4	—	—
Output finished product	86.0			714.1
Humidity	14.0 ±2.0%	6.7%	—	—

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 - Coffee paste
Preparation - Filling
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'.