KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Chocolate → Ordinary chocolate with additions → №019 Chocolate "Registan" → No. 019 → Technological map

Technological map №019 Chocolate "Registan"

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.8994 kg
finished product, g
in kind
in solids
Sign up97.8 413.1 404.0 
Powdered sugar99.85368.3 367.7 
Cocoa-butter [cocoa butter]100.0 79.2 79.2 
Roasted grated cashew kernel97.5 51.7 50.4 
Soybean phosphatide concentrate99.0 3.6 3.6 
Sign up—  1.1 —  
Vanillin—  0.27—  
Total Raw917.27904.9 
Output finished product99.0 890.4 
Humidity1.0%—  —  
List of recipes

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - №019 Chocolate "Registan"
  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'.

  2. Preparation - №019 Chocolate "Registan"

  3. Packaging, labeling, storage and transportation.

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

how to calculate the recipe for the cake
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Recipe on №019 Chocolate "Registan" contained in handbooks:

calculations, forms, documents: