KondiDoc: технологические расчеты в кондитерском производстве
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Technological map №105 Chocolate "Grenada"

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.2423 kg
finished product, g
Filling
in kind
in solids
Sign up99.8540.1 40.1 40.1 
Roasted grated hazelnut kernel97.5 22.8 22.8 22.3 
Cocoa mass97.8 15.5 15.5 15.2 
Cocoa-butter [cocoa butter]100.0 10.0 10.0 10.0 
Soybean phosphatide concentrate99.0 0.350.350.35
Sign up—  0.090.09—  
Total raw materials for semi-finished products88.84—  —  
Output of convenience foods87.4 —  —  
Sign up99.3 —  162.1 161.0 
Total Raw—  250.94248.95
The output of semi-finished products in the finished product86.5 —  —  
Output finished product99.2 240.4 
Humidity0.8%1.0 ±0.2%—  —  

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - Filling
  3. Preparation - №105 Chocolate "Grenada"
  4. 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 - Filling
  4. Preparation - №105 Chocolate "Grenada"
  5. Packaging, labeling, storage and transportation.
  6. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.