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All groups → All products → Chocolate → Chocolate with fillings → №101 Chocolate with chocolate filling → Finished chocolate → Technological map

Technological map №101 Chocolate with chocolate 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 for0.6855 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Filling	Sugar-treacle syrup	in kind	in solids
Sign up	99.3	116.1	—	116.1	115.3
Granulated sugar	99.85	49.9	9.3	59.2	59.2
water	—	—	30.0	30.0	—
Starch syrup	78.0	—	15.5	15.5	12.1
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	14.8	—	14.8	11.0
Sign up	97.5	7.0	—	7.0	6.8
Cocoa-butter [cocoa butter]	100.0	6.8	—	6.8	6.8
Alcohol	—	3.8	—	3.8	—
Cognac	—	0.77	—	0.77	—
Essence orange	—	0.07	—	0.07	—
Total raw materials for semi-finished products		199.24	54.8	—	—
Sign up	39.0	54.5	—	—	—
Total raw materials and semi-finished products		253.74	54.8	—	—
Output of convenience foods		247.3	54.5	—	—
Sign up	99.3	—	—	458.8	455.6
Total Raw		—	—	712.84	666.8
The output of semi-finished products in the finished product		244.7	—	—	—
Output finished product	93.9				644.0
Humidity	6.1%	16.0 ±2.0%	61.0%	—	—

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-treacle syrup
Preparation - Filling
Preparation - №101 Chocolate with chocolate 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'.