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All groups → All products → Assorted sweets → No. 121 (14) with milk-cream filling → Ready candy → Technological map

Technological map No. 121 (14) with milk-cream 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 for0.9495 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Filling	in kind	in solids
Sign up	99.85	117.9	117.9	117.7
Coconut oil	100.0	97.7	97.7	97.7
Flour from the product of extruded cereals	95.0	80.2	80.2	76.2
Whole milk powder the weight ratio of fat 26%	96.0	69.0	69.0	66.2
Cocoa powder [Skurikhin]	95.0	7.0	7.0	6.6
Sign up	40.0	2.8	2.8	1.1
Soybean phosphatide concentrate	99.0	1.7	1.7	1.7
Salt	96.5	1.4	1.4	1.4
Cinnamon	100.0	0.63	0.63	0.63
Citric acid (E330)	91.2	0.18	0.18	0.16
Sign up	—	0.18	0.18	—
Vanillin	—	0.1	0.1	—
Total raw materials for semi-finished products		378.79	—	—
Output of convenience foods		372.7	—	—
Sign up	99.3	—	607.5	603.3
Total Raw		—	986.29	972.69
The output of semi-finished products in the finished product		369.5	—	—
Output finished product	98.6			936.7
Humidity	1.4%	2.4 ±1.0%	—	—

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 - Filling
Preparation - No. 121 (14) with milk-cream 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'.