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All groups → All products → Assorted sweets → No. 122 (5) with milk-cream filling → Ready candy → Technological map

Technological map No. 122 (5) 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 for0.7964 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Filling	Sugar lipstick	in kind	in solids
Sign up	99.85	—	193.6	193.6	193.3
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	48.8	—	48.8	36.1
Starch syrup	78.0	—	48.4	48.4	37.8
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	26.0	—	26.0	21.8
water	—	—	20.6	20.6	—
Sign up	—	13.7	—	13.7	—
Essence of rum	—	0.1	—	0.1	—
Total raw materials for semi-finished products		88.6	262.6	—	—
Sign up	88.0	260.5	—	—	—
Total raw materials and semi-finished products		349.1	262.6	—	—
Output of convenience foods		344.9	260.5	—	—
Sign up	99.3	—	—	475.4	472.1
Total Raw		—	—	826.6	761.1
The output of semi-finished products in the finished product		342.8	—	—	—
Output finished product	92.0				732.9
Humidity	8.0%	18.0 ±2.0%	12.0%	—	—

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 lipstick
Preparation - Filling
Preparation - No. 122 (5) 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'.