KondiDoc: технологические расчеты в кондитерском производстве
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Technological map №002 Chocolate "Children's", "Road", "Circus"

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.582 kg
finished product, g
in kind
in solids
Sign up99.85331.9 331.4 
Cocoa-butter [cocoa butter]100.0 130.5 130.5 
Cocoa mass97.8 126.5 123.7 
Soybean phosphatide concentrate99.0 2.3 2.3 
Vanilla essence—  0.35—  
Total Raw591.55587.9 
Output finished product99.4 578.5 
Humidity0.6%—  —  

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - №002 Chocolate "Children's", "Road", "Circus"
  3. Packaging, labeling, storage and transportation.

  1. Preparation of raw materials for production.
  2. 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'.

  3. Preparation - №002 Chocolate "Children's", "Road", "Circus"
  4. Ordinary chocolate without addition. Produced wrapped in the form of tiles with a net weight of not more than 150 g.

  5. Packaging, labeling, storage and transportation.
  6. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.