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All groups → All products → Chocolate → Chocolate with fillings → №089 Chocolate "Kharkovskiy" with fondant and fruit filling → Finished chocolate → Technological map

Technological map №089 Chocolate "Kharkovskiy" with fondant and fruit 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 for0.8576 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Filling	Sugar lipstick	in kind	in solids
Sign up	99.85	—	254.3	254.3	253.9
Starch syrup	78.0	—	63.6	63.6	49.6
Fruit and berry cooking	69.0	31.1	—	31.1	21.5
water	—	—	27.0	27.0	—
Citric acid (E330)	91.2	0.5	—	0.5	0.45
Sign up	—	0.13	—	0.13	—
Total raw materials for semi-finished products		31.73	344.9	—	—
Sign up	88.0	342.1	—	—	—
Total raw materials and semi-finished products		373.83	344.9	—	—
Output of convenience foods		370.3	342.1	—	—
Sign up	99.3	—	—	509.8	506.2
Total Raw		—	—	886.43	831.65
The output of semi-finished products in the finished product		367.9	—	—	—
Output finished product	93.7				803.3
Humidity	6.3%	14.1 ±2.0%	12.0%	—	—

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 - Sugar lipstick
Preparation - Filling
Preparation - №089 Chocolate "Kharkovskiy" with fondant and fruit 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'.