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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №047 "Southern nuts" → Glazed body → Technological map

Technological map Glazed body

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g			Raw material consumption for0.8921 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Housing	Creamy lipstick	Sugar lipstick	in kind	in solids
Sign up	99.85	—	119.3	235.3	354.6	354.0
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	147.4	—	147.4	109.0
Dried almond kernel	96.0	84.3	—	—	84.3	81.0
water	—	—	—	68.7	68.7	—
Starch syrup	78.0	—	11.5	29.4	40.9	31.9
Sign up	84.0	—	26.9	—	26.9	22.6
Cognac	—	2.8	—	—	2.8	—
Liqueur "Yuzhny"	40.0	2.8	—	—	2.8	1.1
Vanilla essence	—	0.56	—	—	0.56	—
Vanillin	—	—	0.08	—	0.08	—
Total raw materials for semi-finished products		90.46	305.18	333.4	—	—
Sign up	91.0	281.1	—	—	—	—
Sugar lipstick	91.0	281.1	—	—	—	—
Total raw materials and semi-finished products		652.66	305.18	333.4	—	—
Output of convenience foods		645.7	281.1	281.1	—	—
Sign up	99.1	—	—	—	250.9	248.6
Total Raw		—	—	—	979.94	848.2
The output of semi-finished products in the finished product		645.7	—	—	—	—
Output finished product	93.5					834.1
Humidity	6.5%	8.7 ±2.0%	9.0%	9.0%	—	—

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 - Creamy lipstick
Preparation - Housing
Preparation - Glazed body
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'.