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All groups → All products → Chocolate → Chocolate with fillings → No. 112 Milk chocolate with citrus filling → Finished chocolate → Technological map

Technological map No. 112 Milk chocolate with citrus 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 for0.916 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Filling	Pomade	in kind	in solids
Sign up	99.85	—	268.7	268.7	268.3
Citrus jam	72.0	61.9	—	61.9	44.5
Starch syrup	78.0	—	33.6	33.6	26.2
water	—	—	21.3	21.3	—
Alcohol	—	14.1	—	14.1	—
Sign up	91.2	0.39	—	0.39	0.35
Paint red	—	0.38	—	0.38	—
Citrus essence	—	0.19	—	0.19	—
Total raw materials for semi-finished products		76.96	323.6	—	—
Sign up	91.0	321.0	—	—	—
Total raw materials and semi-finished products		397.96	323.6	—	—
Output of convenience foods		395.2	321.0	—	—
Sign up	98.8	—	—	545.0	538.5
Total Raw		—	—	945.56	877.85
The output of semi-finished products in the finished product		392.5	—	—	—
Output finished product	92.6				848.0
Humidity	7.4%	16.0 ±2.0%	9.0%	—	—

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 - Pomade
Preparation - Filling
Preparation - No. 112 Milk chocolate with citrus 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'.