KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → No. 057 Creamy cream with cocoa powder → Recipe number 2 (!) → Technological map

Technological map No. 057 Creamy cream with cocoa powder

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.0523 kg
finished product, g
in kind
in solids
Sign up84.0 26.0 21.8 
Powdered sugar99.8513.9 13.8 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 10.4 7.7 
Cocoa powder [Skurikhin]95.0 2.5 2.4 
Vanilla powder99.850.120.12
Sign up—  0.09—  
Total Raw53.0145.82
Output finished product86.0 45.0 
Humidity14.0 ±2.0%—  —  
List of recipes

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - No. 057 Creamy cream with cocoa powder
  3. 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'.

  2. Preparation - No. 057 Creamy cream with cocoa powder

    3. Prepare a cream like creamy No. 46, add cocoa powder at the end of whipping.

    ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, well retaining its shape.

  3. Packaging, labeling, storage and transportation.

    4. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.

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