KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sets of sweets → №294 (03) Sweets "Milk liqueur with cream finishing" → liquor body → Technological map

Technological map liquor body

1 kg contains at least 75 sweets.

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.09 kg
finished product, g
Grated hazelnut kernels with sugar
in kind
in solids
Sign up96.0 1.2 1.2 1.1 
Powdered sugar99.850.240.240.24
Total raw materials for semi-finished products1.44—  —  
Output of convenience foods1.4 —  —  
Sign up74.0 —  44.3 32.8 
Granulated sugar99.85—  35.4 35.4 
Starch syrup78.0 —  8.9 6.9 
Cognac—  —  3.5 —  
Vanillin—  —  0.04—  
Total Raw—  93.5876.44
The output of semi-finished products in the finished product1.4 —  —  
Output finished product83.0 74.7 
Humidity17.0 ±3.0%3.4%—  —  
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 - Grated hazelnut kernels with sugar
  3. Preparation - liquor body
  4. 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 - Grated hazelnut kernels with sugar

  3. Preparation - liquor body

  4. Packaging, labeling, storage and transportation.

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

how to calculate the recipe for the cake
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№294 (03) Sweets "Milk liqueur with cream finishing" (liquor body) included in recipes:

№294 (03) Sweets "Milk liqueur with cream finishing"body glazed with fondant glaze
№294 (03) Sweets "Milk liqueur with cream finishing"Basic recipe
№294 (03) Sweets "Milk liqueur with cream finishing"body glazed with chocolate glaze

calculations, forms, documents: