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All groups → All products → Halva → Halva peanut → No. 18а Halva peanut chocolate → No. 18a → Technological map

Technological map No. 18а Halva peanut chocolate

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g		Raw material consumption for0.5705 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Knocked down caramel mass	Caramel mass (in halva)	in kind	in solids
Sign up	99.85	—	132.3	132.3	132.1
Starch syrup	78.0	—	115.1	115.1	89.8
Soap root extract	16.0	4.5	—	4.5	0.73
Hydrochloric acid 10% solution (E507)	—	—	0.16	0.16	—
Bicarbonate soda (E500(ii))	100.0	—	0.05	0.05	0.05
Total raw materials for semi-finished products		4.5	247.61	—	—
Sign up	97.0	227.2	—	—	—
Total raw materials and semi-finished products		231.7	247.61	—	—
Output of convenience foods		229.9	227.2	—	—
Sign up	99.0	—	—	313.9	310.8
Cocoa powder [Skurikhin]	95.0	—	—	28.3	26.8
Alcohol	—	—	—	1.9	—
Vanillin	—	—	—	0.23	—
Total Raw		—	—	596.44	560.28
The output of semi-finished products in the finished product		229.5	—	—	—
Output finished product	97.2				554.7
Humidity	2.8 +1.0 -0.5%	4.0%	3.0%	—	—

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 - Recipe No. 2
Preparation - Knocked down caramel mass
Preparation - No. 18а Halva peanut chocolate
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'.