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All groups → All products → Chocolate → Chocolate with fillings → №091 Chocolate with praline filling → Finished chocolate → Technological map

Technological map №091 Chocolate with praline 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 for0.9726 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Filling	The hazelnut kernel is hot. with sugar	in kind	in solids
Sign up	99.85	—	248.2	248.2	247.8
Roasted hazelnut kernel	97.5	—	124.1	124.1	121.0
Cocoa-butter [cocoa butter]	100.0	86.7	—	86.7	86.7
Vanilla essence	—	0.37	—	0.37	—
Vanillin	—	0.18	—	0.18	—
Total raw materials for semi-finished products		87.25	372.3	—	—
Sign up	99.1	368.5	—	—	—
Total raw materials and semi-finished products		455.75	372.3	—	—
Output of convenience foods		448.7	368.5	—	—
Sign up	99.3	—	—	547.7	543.9
Total Raw		—	—	1007.25	999.4
The output of semi-finished products in the finished product		446.5	—	—	—
Output finished product	99.26				965.4
Humidity	0.74%	0.8 ±0.3%	0.9%	—	—

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 - The hazelnut kernel is hot. with sugar
Preparation - Filling
Preparation - №091 Chocolate with praline 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'.