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All groups → All products → Assorted sweets → No. 121 (02) with chocolate filling → Ready candy → Technological map

Technological map No. 121 (02) 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 for0.497 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Filling	Waste assorted sweets and chocolate with different fillings	Sugar-treacle syrup for "Assorted"	in kind	in solids
Sign up	99.3	—	103.3	—	103.3	102.6
Granulated sugar	99.85	—	41.3	6.0	47.3	47.2
water	—	—	—	19.5	19.5	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	12.2	0.94	—	13.14	9.8
Puree fruit and berry varietal	10.0	—	12.4	—	12.4	1.2
Sign up	78.0	—	1.0	10.1	11.1	8.6
Roasted almond kernel	97.5	—	6.6	—	6.6	6.5
Cocoa-butter [cocoa butter]	100.0	—	6.4	—	6.4	6.4
Alcohol	—	3.3	—	—	3.3	—
Cognac	—	0.65	—	—	0.65	—
Sign up	91.2	—	0.08	—	0.08	0.08
Essence orange	—	0.06	—	—	0.06	—
Total raw materials for semi-finished products		16.21	172.02	35.6	—	—
Sign up	93.8	168.4	—	—	—	—
Sugar-treacle syrup for "Assorted"	39.0	33.4	2.0	—	—	—
Total raw materials and semi-finished products		218.01	174.02	35.6	—	—
Output of convenience foods		214.6	168.4	35.4	—	—
Sign up	99.3	—	—	—	295.9	293.8
Total Raw		—	—	—	519.73	476.18
The output of semi-finished products in the finished product		213.9	—	—	—	—
Output finished product	92.3					458.6
Humidity	7.7%	17.4 ±2.0%	6.2%	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 for "Assorted"
Preparation - Waste assorted sweets and chocolate with different fillings
Preparation - Filling
Preparation - No. 121 (02) 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'.